Buzz
These small, thick, succulent ribs, never dry, have their own unique preparation in every country, delicious and incredibly easy to make!
Marinated Grilled Ribs in Korean Style
Koreans marinate beef ribs with distinctive spices such as soy sauce, honey, crushed ginger, kiwi juice, minced garlic, ground pepper, and finely chopped garlic, allowing them to infuse for about 1 hour for deep flavor penetration.
Ribs are among the most delicious cuts of meat.
When grilling on a grill grate, you can easily observe the ribs cooking evenly and when they reach the ideal doneness. If not, you can wrap them in foil and put them in the microwave, grill for about 15 - 20 minutes. Before eating, remember to sprinkle some crushed walnuts on top, along with some tangy kimchi sides for a perfect Korean BBQ flavor!
Grilling ribs the Japanese way
Japanese people don't fuss over marinades to keep the grilled meat naturally sweet and savory, hence they highly value the dipping sauce. Before grilling, the ribs are lightly seasoned with salt and pepper to enhance their natural flavor, preserving their attractive red hue and maintaining the meat's texture, resulting in a perfectly tender piece, not too chewy or dry.
Ribs are an incredibly suitable cut of meat for grilling.
Japanese grill ribs at an average temperature of only 55°C. This temperature allows the meat to cook slowly without losing moisture, leaving a natural sweet, tender flavor lingering on the palate, extremely enticing. To perfect the Japanese-style grilled ribs, you need a dipping sauce made from sesame oil, garlic, soy sauce, fresh ginger, mirin, and juice extracted from pears, apples, kiwis, blended into a thick mixture that adheres to the meat, coating the ribs in a vibrant red hue with a glossy brown crust and a gentle, pure, natural aroma.
Rib bone-in fried rice
Fried rice is a familiar dish to Vietnamese people, however, when MasterChef restaurant brings in a new Fusion culinary style, you will be able to enjoy very interesting dishes - extremely strange combinations between traditional Vietnamese cuisine and the exquisite sophistication of Western cuisine.
MasterChef's Rib Bone-in Fried Rice
Still the traditional fried rice that every Vietnamese child has eaten at least once in their life, at MasterChef, you will clearly feel each grain of rice golden like the sun, each one fluffy, firm, not sticky, fried with crispy small broccoli florets and crunchy dried onions, tender shrimp floss, fresh green onions, fragrant and aromatic.
This rice dish is served with golden brown honey-sweet rib bones, soaked in a shiny sauce, irresistibly fragrant. Ribs can be considered one of the best cuts of meat on a cow or pig's body, with a characteristic sweetness, tenderness, thick meat without being dry, rich without being greasy.
The dishes at MasterChef strike a perfect balance between Western culinary style and the traditional Vietnamese palate.
Using a knife to gently cut through the enticing golden brown ribs, each soft piece sinking lightly under the blade, revealing the fresh, juicy pink meat inside, perfectly cooked. If you ever get to eat a machine-extracted American beef rib (instead of deboned meat like the usual method), you'll experience the magic of its flavor. The bone has been cleanly removed, leaving behind a tender piece of meat with intact tissues and muscles, so the entire piece compared to regular deboned ribs not only thicker but also sweeter, more delicious, and more flavorful!
Ribs are a harmonious combination of tenderness and softness, with a layer of fat running through the middle, so the ribs are meaty but not dry, rich but not greasy. Roll up a small, fragrant, soft, naturally sweet rib, soaked in a thick sauce, eat it with hot fried rice, and you'll definitely have a different view of the seemingly simple fried rice dish you used to eat!
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MasterChef Address: 28 Hang Tre Street, Hoan Kiem District.
Presenting Thuy Duong
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