Kalbi generally refers to a variety of grilled marinated beef short ribs in a Korean Style soy based marinade, usually consisting of soy, sugar, garlic, onion, and other ingredients.
The meat is usually cut in thin slices across or against the bones. This permits the marinade to penetrate the meat faster, and allows the meat to cook more quickly.
We happened to find some USDA Choice boneless short ribs that looked perfect for Kalbi. In order to more easily slice the meat into 1/4 inch thick segments, we put the meat in the freezer for about 30 mins, allowing it to "firm" up.
Once the meat was sliced, we put it into the marinade and into the fridge for 48 hours:
Setting up my Kingsford Oval for an indirect cook, the meat was placed on the cool side of the grill to warm up a bit, which allowed some time for the coals to get a bit hotter.
When the coals were blazing hot, the meat was placed on the hot side of the grill:
After all the meat was cooked, I put the meat back on the cool side of the grill and brushed it with the remaining marinade and let it sit for a few more minutes:
Here it is after I pulled it from the grill:
And finally, plated with with fresh lettuce leaves, accompanied by The Missus' famous fried rice:
Thanks for checking out my Kalbi!
Marinade Recipe for Kalbi:
1 cup brown sugar
1 cup soy sauce
1/2 cup water
1/4 cup mirin
1 small onion peeled and finely grated
1 small Asian Pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
2 green onions, thinly sliced
1 teaspoon hot red pepper flakes
This makes enough marinade for 2-3 lbs of boneless short ribs. For maximum flavor marinate meat at least 24-48 hours before cooking.
The meat is usually cut in thin slices across or against the bones. This permits the marinade to penetrate the meat faster, and allows the meat to cook more quickly.
We happened to find some USDA Choice boneless short ribs that looked perfect for Kalbi. In order to more easily slice the meat into 1/4 inch thick segments, we put the meat in the freezer for about 30 mins, allowing it to "firm" up.
Once the meat was sliced, we put it into the marinade and into the fridge for 48 hours:
Setting up my Kingsford Oval for an indirect cook, the meat was placed on the cool side of the grill to warm up a bit, which allowed some time for the coals to get a bit hotter.
When the coals were blazing hot, the meat was placed on the hot side of the grill:
After all the meat was cooked, I put the meat back on the cool side of the grill and brushed it with the remaining marinade and let it sit for a few more minutes:
Here it is after I pulled it from the grill:
And finally, plated with with fresh lettuce leaves, accompanied by The Missus' famous fried rice:
Thanks for checking out my Kalbi!
Marinade Recipe for Kalbi:
1 cup brown sugar
1 cup soy sauce
1/2 cup water
1/4 cup mirin
1 small onion peeled and finely grated
1 small Asian Pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
2 green onions, thinly sliced
1 teaspoon hot red pepper flakes
This makes enough marinade for 2-3 lbs of boneless short ribs. For maximum flavor marinate meat at least 24-48 hours before cooking.
