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.







Sent from my iPhone using Tapatalk

[bamakettles]

Wow, looks really good!


Sent from my iPad using Weber Kettle Club

[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.


Sent from my iPhone using Weber Kettle Club

[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.


Sent from my iPhone using Tapatalk

[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.







Sent from my iPhone using Tapatalk

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

[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.


Sent from my iPhone using Tapatalk