If you don't have twelve hours to marinate meat, using a little bit of kiwi can make tender whatever you're choosing to cook in minutes.
I'm not sure how it started, but my mom and every other Korean mom I know rub kiwi pulp on thin strips of flanken-style short ribs before dunking the ribs in a sweet soy sauce and garlic mixture, and grilling them to charred perfection. There's an enzyme in kiwi that supposedly breaks down surface meat fibers, and since the ribs are sliced thin (about 1/2 inch), they become very tender throughout.
A little goes a long way though, and if you use too much kiwi, your meat will become mushy in a very unappetizing way. A scant half a kiwi is good for four or five pound of meat. Don't be tempted to use more. And you don't have to use a food processor; just mash the peeled kiwi in your hands as you work it against the meat.
And finally, here is our excellent recipe for Korean Barbecued Short-Ribs!
[Welcome to Julie, who we're trying on for size for one of the writer/editor positions... comment away!]
- Julie
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Cool and watch out for the furry skin. There's something in that portion that if ingested could cause an allergic reaction. Just like gingkos, you have to separate the poison from the benificence (it's a word but it doesn't mean what I think it means.)
Great idea! I used Daikon radish before but kiwi is easier to prepare (since daikon is hard and you have to use an appliance) and I don't have to add sugar since kiwi is already sweet.
I wonder if kiwi pulp is more acidic than citrus. Perhaps the pulp sticks to the meat better. I'm going to try this and see if the meat might turn out slighly crispy if I grill or bake in high temperature - due to the pulp. Hmmm...
Interesting...
I usually don't have kiwis lying around in my fridge, but I might purposely buy one for trying with some skirt steak. Maybe thai fajitas with peanut sauce, matchstick carrots, and napa cabbage.
Yeah, kiwi's (the fruit, not the people) have some weird-ass properties. I remember throwing some into a smoothie/milkshake, and it caused all the milk fat to separate out. Curds and whey for breakfast? No thx.
A great idea, I love kiwi. Maybe my Korean (non-cook) friend can try this out for me. I tire easily of things without flavor, and kiwi has both flavor and a lot of nutrients!
Chzplz, it's the acid that separated your milk. Same will happen if you put any acidic ingredients in milk such as orange juice.
I believe the Spanish mix OJ and milk for this effect and drink this in the morning. Same thing happens if you add milk to tea with high acidity.
Thank goodness no more marinating...
That's true that's what so kewl about this recette. It sounds soooo easy. Does acidic kiwi thang work with other exotic fruits as well? I'm wondering if starfruit for example could work alone or even with kiwi?
Nanana,
I've never heard of an allergy to kiwi skin... interesting! I eat kiwis whole (yum!) so apparently I don't suffer from such an allergy.
This is a little secret that my mom (yes, she's Korean) has told me before as well.
Wait. Koreans eat kiwi? Is that true?
I bet that the kiwi could be made not just for marinating but also as a yummy salad or maybe that would be overkill. Still I think that there might be some pairings with the kiwi marinated beef that could really enhance the steak, non?
This piece of information might have come in handy a year ago...when I still a consumer of meat! I do have many carnivorous friends who like tender meat, and will surely pass this Korean secret along...
wow. I didn't know that. Chalk one up on the useful knowledge list. To chalk one up on the useless knowledge list, Kiwis were originally known as Chinese Gooseberries.
Papaya works in the same way, too. The enzyme is called (unsuprisingly) papain. Not sure if that's what's in kiwi or not...
I really don't have 12 hours to marinate meat.. thanks for the tips!
Hmm, I love Korean food. Hmmm I love Korean food. Hmmmm I love Korean food.
Calbi, Carbi, Bulgogi, Bulkoki. How do you spell these foods? At least I know I should use kiwi to tenderize them! Useful info Julie! Got any samples for us to taste?
I can taste the fruity flavor in korean meats. I also heard that Dr. Pepper or Cherry Coca Cola are other Korean secrets to making good bulgogi.
Cool cooking tips Julie!
Kiwi tenderizing? Never knew about it. I do like kiwi as a desert. I wonder how mushy the meat can get if I overdo the kiwi. I'll try this technique next time I make my girlfriend cook for me. Hehhehehe!
No one has commented on what a nice guest post this is! Great job, Julie!
thanks for the tip!
Don't make the sensitive New Zealanders cry with your carnivoristic talk of eating Kiwis! Repeat after me - kiwifruit, kiwifruit! Or if you're feeling brand-spanking, Zespri...
You eat skinned kiwis, right? NOT THE FUR TOO!, right?
Kiwi's a new one to me, maybe I was just too cheap to buy fresh kiwis in Korea. My trick for tenderizing steak is Coke. Classic coke; to make a quick bulgogi-style marinade I mix about half and half coke and soy sauce, add a few spoonfuls of seseme oil and a little black pepper. It tenderizes in about 30 minutes of marinating and doesn't taste very strong. I've used this at a Korean BBQ party and no one knew it wasn't "real" bulgogi sauce.
And to search Korean recipes-- spelling is usually "kalbi" and "bulgogi"
What a great idea. After being a vegetarian for 15 years, I have rediscovered the joy of eating good meat....with no hormones that is. I love the idea of using the natural enzyme in kiwi to tenderize meat. I will try it tonight and let you know how it goes! Thanks for the great tip!