Kalbi on the hibachi...

caliking · 02-04-2013, 07:46 PM

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.

KotaChuk678 · 02-04-2013, 07:51 PM

Very Oriental cook, look's real good!

landarc · 02-04-2013, 07:54 PM

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.

bigabyte · 02-04-2013, 07:55 PM

caliking · 02-04-2013, 08:03 PM

Quote:

Originally Posted by landarc

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.

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

Carbon · 02-04-2013, 08:03 PM

Love it!
I do kalbi often too on the hibachi. My local Thai meat market I go to slices them thin.

Bonewagon · 02-05-2013, 02:23 PM

Looks fantastic!

chicagokp · 02-05-2013, 02:32 PM

Looks great. This is going to make the list of things to try. Thanks!

Phubar · 02-05-2013, 02:35 PM

Dude!
Love me some of your Kalbi Kui!

gtr · 02-05-2013, 02:37 PM

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

I'm loving my compact Weber chimney too.

cowgirl · 02-05-2013, 04:37 PM

Looks great!!

mbshop · 02-05-2013, 04:41 PM

that looks great to me. i'm used to the thin english cut ones as those are popular in hawaii. the first time i ever saw them cut this way was on kimchi chronicles and i have vowed to do them that way next time.

Toronto · 02-05-2013, 06:59 PM

Traditionally they should be cut the other way, like this:

Slicing it this way affect the taste since you are cutting against the grain. Either way your ribs looks delicious, ill take a double order!

Grabnabber · 02-05-2013, 07:00 PM

Looks great, thanks for the post!

landarc · 02-05-2013, 07:07 PM

Toronto, I have to disagree, the flanken cut is traditional to some areas. But, my friends here, all the Korean ones, prefer the butterflied ones, and they say it is traditional to the areas they are from. They also get pissy if you remove the bone by accident.

02-04-2013, 07:46 PM	#1
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	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. __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE

02-04-2013, 07:51 PM	#2
KotaChuk678 On the road to being a farker Join Date: 01-28-13 Location: White Plains, N.Y. Downloads: 0 Uploads: 0	Very Oriental cook, look's real good! __________________ bandera owner

02-04-2013, 07:54 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-04-2013, 07:55 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Yum! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-04-2013, 08:03 PM	#6
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles Downloads: 0 Uploads: 0	Love it! I do kalbi often too on the hibachi. My local Thai meat market I go to slices them thin. __________________ UDS / Mini-WSM / Weber 22.5 OTG / Modified ECB / Lodge hibachi / 34" WFO.

02-05-2013, 02:23 PM	#7
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Looks fantastic! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

02-05-2013, 02:32 PM	#8
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	Looks great. This is going to make the list of things to try. Thanks! __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

02-05-2013, 02:35 PM	#9
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Dude! Love me some of your Kalbi Kui! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

02-05-2013, 02:37 PM	#10
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Very nicely done! Short ribs are awesome, and that definitely looks to be worth trying. I'm loving my compact Weber chimney too. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

02-05-2013, 04:37 PM	#11
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks great!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

02-05-2013, 04:41 PM	#12
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	that looks great to me. i'm used to the thin english cut ones as those are popular in hawaii. the first time i ever saw them cut this way was on kimchi chronicles and i have vowed to do them that way next time. __________________ george spam, can't live without it

02-05-2013, 06:59 PM	#13
Toronto Full Fledged Farker Join Date: 09-12-12 Location: Toronto Downloads: 0 Uploads: 0	Traditionally they should be cut the other way, like this: Slicing it this way affect the taste since you are cutting against the grain. Either way your ribs looks delicious, ill take a double order!

02-05-2013, 07:00 PM	#14
Grabnabber is one Smokin' Farker Join Date: 02-25-10 Location: Chicago IL Downloads: 0 Uploads: 0	Looks great, thanks for the post! __________________ Tom Weber OTG Cast Iron Hibachi Large BGE

02-05-2013, 07:07 PM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Toronto, I have to disagree, the flanken cut is traditional to some areas. But, my friends here, all the Korean ones, prefer the butterflied ones, and they say it is traditional to the areas they are from. They also get pissy if you remove the bone by accident. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que