Food Friday: It's Kalbi Time!

Crossposted at Family Food.

Recently I made some kalbi for friends and thought I'd share the preparation for those that have never made it because, well, more people should try it! Consider me on a kalbi mission, sharing the kalbi love with the world.

I stopped at the Korean market to pick up all the ban chan or side dishes (which you can do, too if you live in a bigish city), but the kalbi I always make myself.

I bought some beef ribs (about 10 lbs.) at Costco and they weren't sliced thin enough for the typical preparation. Don't worry, though. If the only ribs available were these, my mom always butterflied them so they'd cook more quickly and evenly. You can easily do that if you can't find the thinly sliced ribs required for kalbi.

Here are the essential ingredients for the marinade: soy sauce, sesame oil, sesame seeds, honey, asian pear (which I grate), green onions, and garlic. The red-topped contraption is my Japanese sesame seed grinder, available at any Japanese market. You can use a mortar and pestle or food processor to grind your sesame seeds.

In terms of a recipe, I usually eye-ball so I will do my best to explain it. The marinade is for about 10 pounds of ribs. In a large bowl combine: 1 bunch of chopped green onions, 1 grated Asian pear, a good handful of toasted sesame seeds, and another handful of ground, toasted sesame seeds, 8-10 cloves of chopped garlic, and a hefty squeeze of honey.  Mix this up then add soy sauce (start with a half cup), and sesame oil (about a quarter to a third cup). Mix again.

The marinade before the ribs are added.

The shortribs. Notice they are cut across the bones.

Butterflying the ribs. Slice each rib lengthwise almost to the bone, the cut crosswise.  When putting ribs in the marinade, make sure to work it into all the cracks and crevices.

The meat in the marinade.  The way I was taught to make it, the meat should not be swimming in marinade.  The ribs should be "damp" or just moistened, so start with a small amount of soy sauce an increase it if you need more liquid. Let them hang out in the marinade at least a couple of hours or up to overnight.  Then fire up the grill and cook until desired doneness.

For those not familiar with it, traditionally, kalbi is served with steamed rice and red or green lettuce leaves to wrap each bite. (You place some meat and rice in the lettuce and wrap up like a burrito. Dip it in ssamjang sauce if you like.) I, of course. forgot to take a photo of the finished ribs, and when I remembered, they were all gone. This is by far my kids' favorite dish. If you make these, let me know how they turned out! Let me also know your variations, since everyone makes it differently.

—Stefania

Comments

[honglien123]

(Dude! They have those ribs at Costco?? I'm so there!)

Your recipe seems simpler than the one I have which comes out a rather sweet. Mine includes all of your ingredients with the addition of Korean brown sugar (one of my in-laws insisted it was different), mirin, a can of crushed pineapple instead of asian pear, and a bit of jarritos pineapple soda. Galbi is by far our favorite bbq food, thanks for sharing your recipe. I'll have to try it as soon as I get back from Costco.

[Linda]

drooooool......

I am craving some red meat. That looks absolutely delicious.

[Angie in Texas]

thanks for the post . . . after reading it, i was inspired to make some for dinner tonight! all the same ingredients, except i use sugar instead of honey (i don't usually have honey in the pantry) and mom liked to use a little carbonated drink (beer or coke) to 'blreak meat, make softee". for the adult version a little gochu-garu (red pepper flakes) . . .

yum! now i'm off the cook me some KALBI! yay!

[Glennia]

So when are you inviting us over for kalbi? I tried a recipe from a cookbook once, and it just didn't taste like the way my mom makes it. This sounds more like it.

[Rachel]

That looks really good! I'll have to try your version. I think I've been using too much marinade.

[karen]

i wish i'd read this post before i went out to dinner... now full of very good chinese food, i'm now eager to go eat korean bbq... yes now :)lol! i'm so greedy it scares even myself. thank you for sharing your recipe! never knew there was asian pear in it...

[Superha]

Perhaps I'll surprise the hubby and make some for him this week. I NEVER cook, but I would marry kalbi if I could. Thanks for the recipe!

[Nina]

We use brown sugar and kiwi instead of honey and asian pear.

Mmmmm...sounds so yummy!

[Grace]

Sounds great but did I miss something? I think there is a key ingredient missing - GARLIC!

[Grace]

sorry - bad typing - I was too quick. I meant GINGER .. . . hahaha! - Mommy Brain.

[Irene]

oh you rock Stefania!!! I'm so in love with your food posts...

[Helena]

I would really like to learn how to make those bean sprouts--콩나물 무침? I've asked several people, and I've tried, but I just can't get it. Alas.

[Grace]

Here is a simple recipe for all namuls.

- bean sprouts (or other veggie like spinach)

- sesame oil
- garilc
- salt
- pepper
- green onions (chopped up)
- soy sauce (optional)
- red pepper flakes (optional)

cook the bean sprouts in boiling water with cover on - you can tell when they are done when the smell changes.
drain the sprouts and add the above ingredients in little bits to your liking - really! that simple! It took me a few tries to know what combination I liked - for example, I don't like soy sauce with my kongnamul but I use it for spinach namul.

[Teresa E]

You can also add toasted sesame seeds to namul. I grind them just before adding them, as it really brings out the flavor of the seeds.

Also, you can sub canola or another mild vegetalble oil for the sesame. I use a mixture of canola and sesame.