Why it works: Olive and sesame match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,111 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Kalbi Kui
Ingredients
Directions
Marinate
Marinate the ribs in the rest of the ingredients for several hours (or overnight) in a covered dish in the refrigerator.
Turn at least once halfway through the marinating time.
Put the ribs in the refrigerator the night before, then turn them in the morning and put them back in the refrigerator until dinnertime.
Cook
Broil the ribs for 5 minutes on each side.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Olive + sesametop 5% of all pairsSmell alikestrongCooked together2,111 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Short ribs
- Provide the meat, which becomes tender and browned as it cooks.
- Bouillon powder
- Adds savory, salty flavor that seasons the meat during marinating.
- Olive oil
- Carries flavor and keeps the meat moist during marinating and broiling.
- Sesame oil
- Adds a nutty aroma that carries through the marinade into the meat.
- Scallions
- Add mild onion flavor and fresh aroma to the marinade.
The step that matters
Turn the ribs during marinating. Turning exposes all sides of the meat to the marinade, so flavor penetrates evenly rather than only the top surface. Marinating in a covered dish in the refrigerator keeps the meat safe over the long soak.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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