Kalbi on the hibachi...

In my never ending quest to find meaty beef ribs, I picked these up from a Korean grocery store.




I had intended to do them lo n slo, or braise them, or something, but the wife put in a request for kalbi. I don't know why, because I've never made that before, and it wasn't one of the options I offered. Go figure. A friend gave me Steve Raichlen's Planet Barbecue! for christmas, so I looked and found a recipe for kalbi.



Ingredients: Pear, ginger, garlic, green chilies (coz I like 'em), sugar, salt, toasted sesame seeds, sesame oil, pepper. No soy sauce in this recipe.




Pureed it all together.






Butterflied the short ribs. They were really meaty, so I will definitely go back and get some more.




And left it to marinate for 3-4 hours.




Fired up the hibachi and laid em on. I am really liking the compact Weber chimney BTW. Enough charcoal for one cook, easy to store, and sits nicely on the hibachi.





Since this was an impromptu cook, I didn't have the right banchan on hand. The plate has some squid salad, seaweed salad, fish cake, grilled scallions, grilled garlic, and grilled radish. All wrapped up in Nappa cabbage leaves.




It tasted very good with a stripe of sriracha. I just suck at butterflying though and so the beef was not thin like the kalbi at restaurants. Oh well, I tried.

Thanks for looking.

landarc said:

That looks great, I love kalbi done right.

I don't worry about butterflying them thin, I butterfly them thicker, and then whack them thin with a meat mallet.

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Thought about the meat pounder after the fact, but didn't know if that would work. Thanks for the tip!

gtr said:

Very nicely done! Short ribs are awesome, and that definitely looks to be worth trying.

I'm loving my compact Weber chimney too. :thumb:

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The little chimney is very handy. Fits neatly on my homebrewed BGE cart too.

mbshop said:

the way caliking shows it seems to be the korean traditional way.
the way toronto shows is the one i'm familiar with.
can't go wrong either way.

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I've had it cut both ways, but am not enough of a connoisseur to appreciate the difference. I do know that I like em both!

I missed the caramelized taste of the soy and sugar that I've had before, but the taste of these non-soy ones was kinda clean and nice in its own way.