Kalbi (2 different ways)
- Daniel Schossow
- Feb 14, 2024
- 1 min read
Updated: Mar 5, 2024
For people that don't mind a little bone-in action at a picnic.
Why it works:
Rib meat is often barbequed or braised due to it's tough connective tissue. Kalbi takes one steps to remedy this issue by cross cutting the meat against the grain. The cut is tough, and marinating in a fresh juice that has enzymes that will help break down the proteins is essential. This can be found in Asian Pear, Pineapple, or kiwi.
Kalbi is also called flanken cut or LA cut.
Pineapple's bromelain enzyme
Mix and match foods!
Yield: 4 portions
Time: 12 - 48 hours
Pairing:
References:
Korican sauce
Korean BBQ Sauce
Equipment:
Cutting board
Knife
Food Processor / immersion blender
Charcoal Grill in
Japanese/Hawiian Hibachi grill ( hot low flame grill. )
Ingredients:
Mesquite charcoal
8 rows of ribs
Marinades
Hawaiian
Yasama or Aloha shoyu.
Brown sugar.
Mirin
Sesame Oil
Ginger
Green onion
Garlic
Pineapple (whole, not juice) ( Can use the core)
Korean BBQ Sauce
Sugar
Soy sauce
Onion
garlic
ginger
Asian Pear / Kiwi
Sesame Oil
Instructions:
Cross score meat.
Mix marinade of choice, and marinade meat for 12 - 48 hours min bag
Start Charcoal grill, get to at least 600 degrees
Oil grates, the sugar is going to stick.
Place ribs on grill, and watch direct flame contact (this is why a gas grill will be difficult.)
Flip at 4-5 minutes, and remove.
Plating Instructions
You can make as a plate lunch, or a lettuce wrap. Cut them off the bone, one bone per person, or leave them as a strip of three.
Tasting Journal
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