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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-22-2019, 09:29 AM   #16
lunchman
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Quite interesting. Tuned in. Definitely looks great so far.
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Old 08-22-2019, 11:37 AM   #17
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My Korean coworker told me about these. I didn't rinse the blood out, and I didn't wait 2 days. Cooked them on the Blackstone. They were AWESOME! The biggest pain is slicing them thin enough. I think I *might* bring some to the Pig Pull, you know, for early birds and stuff like that.

I do want to see how yours turn out!
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Old 08-22-2019, 06:27 PM   #18
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Quote:
Originally Posted by SmokinJohn View Post
My Korean coworker told me about these. I didn't rinse the blood out, and I didn't wait 2 days. Cooked them on the Blackstone. They were AWESOME! The biggest pain is slicing them thin enough. I think I *might* bring some to the Pig Pull, you know, for early birds and stuff like that.

I do want to see how yours turn out!
You don't have to rinse the blood out or wait days to cook. It's completely optional. It's a Korean thing with the blood and they do that to pretty much all the meats, especially the beef and pork. They claim soaking gets rid of the dirty and foul blood taste and any bad odors from the animal. I don't know how much difference it makes but my wife swears she can taste the off blood and always insists on soaking when cooking Korean food. Funny thing is she never says anything when I'm grilling steaks or smoking BBQ. Only for meats used to make Korean cuisine.
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Old 08-22-2019, 07:48 PM   #19
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Your authentic Korean BBQ lesson is very interesting. I have never been to a Korean BBQ restaurant, but I will have to tune in to this to see how things turn out.
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Old 08-22-2019, 08:38 PM   #20
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It's dishes like this that make me a youtube junkie always looking at other cultures food.

I'm here for the show!!!
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Old 08-23-2019, 08:13 AM   #21
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Old 08-24-2019, 08:04 PM   #22
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So the short ribs been in the fridge since Wednesday. It was time to get it out and grill!


I fired up the Weber charcoal grill and grilled direct. I cut the bone from the rest of the meat to make it easier to grill since the bone portion takes longer to cook. I placed the bones around the perimeter of the grate away from the direct heat.



All grilled.



Time to take it inside the house and eat! Served Wang Galbi with lettuce and Korean perilla leaves, buchu salad (Korean garlic chive salad), kongnamool (soybean sprout banchan), ssamjang sauce (Korean spicy dipping sauce for wraps), and white rice.



Of course I have to make a wrap. This wouldn't be Korean BBQ without it.


Absolutely delicious! The marinade was perfect and the meat had some nice chew yet was tender from being cut thin and scored. Scoring the meat took extra prep time but it made big difference in final cooked tenderness and texture. I have to say this Wang Galbi my wife and I made at home was better than any Korean BBQ restaurant version I've had in Atlanta. No comparison.

One nice bonus of making bone-in short rib galbi vs boneless is this pile of meat candy.


I love eating and gnawing on the little meat on the bone at the end of the meal after I've had my fill of the meat portion of the galbi.



I had plenty to share with my dog.


Thanks for looking and following along!
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Old 08-24-2019, 11:11 PM   #23
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Awesome!
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Old 08-25-2019, 03:31 AM   #24
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That's one beautidul meal.
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Old 08-25-2019, 08:21 AM   #25
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I'd wrestle your dog for them bones! Looks Great!
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Old 08-25-2019, 09:25 AM   #26
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That looks fantastic, Awesome cook!!
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Old 08-25-2019, 09:36 AM   #27
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You have so many of my favorite things in one place...

I, too, would wrestle the pup for scraps.

Looks incredible.
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Old 08-25-2019, 09:54 AM   #28
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Killer-b KBBQ! Thanks for the details... I’ve got to add this to the list of test drives!
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Old 08-25-2019, 11:10 AM   #29
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One of the most educational posts I’ve come across here! Many thanks. Can you share your galbi marinade recipe?
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Old 08-25-2019, 11:11 AM   #30
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The perilla...do you buy the leaves or grow it? Wondering what the plant looks like? We have whats called perilla mint on the farm, not sure if it's the same thing. Not good for cows if they eat it, causes respiratory distress and possibly death if they consume enough. We got dry hear the other week, and a farmer in neighboring county lost at least 7 cows from eating perilla. Ive tried looking it up to see if its the same thing before but couldnt really tell.
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