Kalbi
Local Island favorite for summer park grills. Be the cool kid and show up with a bag of these.
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 it is essential to marinate in a fresh juice that contains enzymes. These will help break down the tough proteins. These 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
Equipment
- Cutting board
- Knife
- Food Processor / immersion blender
- Charcoal Grill in
- Japanese/Hawiian Hibachi grill ( hot low flame grill. )
Ingredients
- Mesquite charcoal
- 3# Flaken cut rubs
- Marinades
- Hawaiian8 oz. soy sauce (Yasama or Aloha shoyu)3.5 oz brown sugar2 oz. mirin2 Tbsp sesame oil1 inch fresh grated ginger6 green onion3 cloves garlic1 cup fresh pineapple, can use the core (juice won't work(
- Korean BBQ Sauce3.5 oz sugar8 oz. soy sauce1 diced onion3 gloves garlic1 inch fresh grated ginger1 Asian pear or 2 kiwis Kiwi2 Tbsp sesame oil
Instructions
- Cross score meat.
- Mix the marinade in a large bag, and marinade meat for 12 - 48 hours.
- Start charcoal grill, keeping coals to one side. Get to at least 500 degrees.
- Oil grates (the sugars are going to stick)
- Place ribs on non coal side of grill, and watch for flare ups (this is why a gas grill would be difficult.)
- Flip at 4-5 minutes, and remove.
Plating
- You can make as a plate lunch, or a lettuce wrap. Cut them off the bone, or leave them as a strip of three.
References
https://www.youtube.com/watch?v=F8W-xOLk0Rg
https://cooking.nytimes.com/recipes/1014547-galbi-korean-style-short-ribs
https://www.youtube.com/watch?v=9bZkp7q19f0
Korican sauce
https://www.splendidtable.org/story/2018/06/19/korican-sauce
Korean BBQ Sauce