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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-04-2013, 07:46 PM   #1
caliking
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Default 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.
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Old 02-04-2013, 07:51 PM   #2
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Very Oriental cook, look's real good!
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Old 02-04-2013, 07:54 PM   #3
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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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Old 02-04-2013, 07:55 PM   #4
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Yum!
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Old 02-04-2013, 08:03 PM   #5
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Quote:
Originally Posted by landarc View Post
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!
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Old 02-04-2013, 08:03 PM   #6
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Love it!
I do kalbi often too on the hibachi. My local Thai meat market I go to slices them thin.
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Old 02-05-2013, 02:23 PM   #7
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Looks fantastic!
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Old 02-05-2013, 02:32 PM   #8
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Looks great. This is going to make the list of things to try. Thanks!
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Old 02-05-2013, 02:35 PM   #9
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Dude!
Love me some of your Kalbi Kui!
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Old 02-05-2013, 02:37 PM   #10
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Very nicely done! Short ribs are awesome, and that definitely looks to be worth trying.

I'm loving my compact Weber chimney too.
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Old 02-05-2013, 04:37 PM   #11
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Looks great!!
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Old 02-05-2013, 04:41 PM   #12
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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.
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Old 02-05-2013, 06:59 PM   #13
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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!
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Old 02-05-2013, 07:00 PM   #14
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Looks great, thanks for the post!
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Old 02-05-2013, 07:07 PM   #15
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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.
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