Kalbi Night, Nothing Spooky

[Veekz]

Had a 10# pack of cross-cut short ribs sitting in the freezer and thought I’d do some kalbi along with some mandu and various Korean sides. Nothing orange or spooky, but it tasted pretty awesome. [emoji16]







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[bamakettles]

Wow, looks really good!


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[JEBIV]

I love the flanken cut and that dish looks awesome !!

[RRRanger99]

Really looks tasty!

[bbqking01]

That looks spooky good! I got goosebumps looking at the pics.


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[Veekz]

That's right JEBIV. The cut is also referred to as flanken. Here in the islands we just call it "short ribs" lol. Usually a tough cut if not tenderized somehow. I use the following korean style marinade by Billy Parisi that makes it tender and adds great flavor.

1 medium onion
5 garlic cloves
1 tsp fresh ginger
1 asian pear, peeled and cored
1 kiwi, peeled
1 Fuji apple, peeled and cored
1 cup water
1 cup soy sauce
1/2 cup brown sugar
3 tablespoon sesame oil
1/4 cup honey
1/2 tsp black pepper

I throw it all in a blender and puree. Marinate overnight. Good for 3 lbs of ribs

[JEBIV]

That's right JEBIV. The cut is also referred to as flanken. Here in the islands we just call it "short ribs" lol. Usually a tough cut if not tenderized somehow. I use the following korean style marinade by Billy Parisi that makes it tender and adds great flavor.

1 medium onion
5 garlic cloves
1 tsp fresh ginger
1 asian pear, peeled and cored
1 kiwi, peeled
1 Fuji apple, peeled and cored
1 cup water
1 cup soy sauce
1/2 cup brown sugar
3 tablespoon sesame oil
1/4 cup honey
1/2 tsp black pepper

I throw it all in a blender and puree. Marinate overnight. Good for 3 lbs of ribs

Love the looks of this marinade, similar to what we use except the fruit, thanks for the recipe !!

[Veekz]

Glad you like the recipe. I’m always happy to share. The fruits serve more as a natural tenderizer than a flavor component. A key ingredient for Kalbi ribs.


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[Easy]

Love Kalbi. And yours looks very nice good thick slices also.
White rice. And your Mundo, And a few types of kimchi and I will be over, I even bring the Kimchi.....

Had a 10# pack of cross-cut short ribs sitting in the freezer and thought I’d do some kalbi along with some mandu and various Korean sides. Nothing orange or spooky, but it tasted pretty awesome. [emoji16]







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[Easy]

The Pear is what tenderises the meat ,if in a pinch you do not have a pear,lemon lime soda will work, you may just adjust the brown sugar a tad.

That's right JEBIV. The cut is also referred to as flanken. Here in the islands we just call it "short ribs" lol. Usually a tough cut if not tenderized somehow. I use the following korean style marinade by Billy Parisi that makes it tender and adds great flavor.

1 medium onion
5 garlic cloves
1 tsp fresh ginger
1 asian pear, peeled and cored
1 kiwi, peeled
1 Fuji apple, peeled and cored
1 cup water
1 cup soy sauce
1/2 cup brown sugar
3 tablespoon sesame oil
1/4 cup honey
1/2 tsp black pepper

I throw it all in a blender and puree. Marinate overnight. Good for 3 lbs of ribs

Love the looks of this marinade, similar to what we use except the fruit, thanks for the recipe !!

Sent from my SM-G991U using Weber Kettle Club mobile app

[Veekz]

Love Kalbi. And yours looks very nice good thick slices also.
White rice. And your Mundo, And a few types of kimchi and I will be over, I even bring the Kimchi.....

Yes, I love it myself. My ex was Korean so I learned a few dishes along the way. I usually buy a bunch of flanken when it’s on sale, so I’m always trying out different marinades. I eat kimchee daily as well. [emoji16]


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