Korean BBQ - Kalbi

[Keith Benson]

4-5 lbs beef short ribs cut across the bone to be 1/4-3/8" thick.

Mix up the following:
1.5 cups of low sodium soy sauce
0.25 cups of honey (or more traditionally sugar)
6-10 cloves of garlic, crushed
6 green onions, roughly chopped, including the white bits
0.25 cups of toasted sesame oil
3 tablespoons of vegetable oil
+/- one tablespoon of grated ginger
+/- one puréed kiwi or Asian pear

Combine with the meat in a Ziploc bag, using just enough marinade to cover the meat, for two to 24 hours. Flip from time to time.

Grill on a medium high grill for two to three minutes per side. Sprinkle with toasted sesame seeds and chopped green onion, serve with rice, and kimchi (if you like that sort of thing).

Enjoy.

Keith

[dragonfly]

Does the marinade make them tender? My experience with ribs (pork and beef) is that you have to cook them long and slowly at low heat or they are tough. The recipe sounds great.

[Keith Benson]

Yes the marinade tenderizes them, but they are also cut thin and across the grain which really helps out. The addition of the kiwi or pear will also help in that respect.

There is another way to cut the meat and that is to essentially butterfly it into a long strip, but most places don't do that. (http://z.about.com/d/bbq/1/0/g/Q/IMGP1830.JPG)

Merely have your butcher take flanken style ribs and cut them even thinner on the bandsaw

Keith

http://www.npr.org/templates/story/story.php?storyId=4793091
http://www.zenreich.com/ZenWeb/bulgoki.htm
http://www.plateoftheday.com/food_blog/galbiKoreanBeefOnGrill.gif

[dragonfly]

Thanks. I'll give it a try, but skip the kimchi ;)
When I lived in Fort Worth, there was an oriental market I loved to go to for stuff that I couldn't find anywhere else, and it was in a safe part of town. I loved the store, but the aroma was overwhelming ;)

[Keith Benson]

Link for Pic
(http://www.geocities.com/k2benson/bulgogi.jpg)