We stopped by the local grocery store and there was a special sale on short ribs! We instantly decided to go home and make some kalbi, cook up some sam gyup ssal, some rib eye, and have another korean bbq at home. In this entry, we will teach you how to make our kalbi…well, my mom’s kalbi, anyways. It is easy and simply DELICIOUS. Need we say more? Let’s begin!
What You Need:
- 1 1/2 tablespoon lemon juice
- 1/4 cup grated pear
- 2-3 bulbs of green onion – slice them into generous pieces
- 2 garlic
- 1/4 of sliced onion
- 1 cup soy sauce
- 1/2 cup sugar
- 2 teaspoon hon dashi
- 2 teaspoon black pepper
What To Do
First, take the short ribs out of the package and run it under running cold water to clean the meat. Put the meat on a top of a paper towel and pat dry. Then, put the ribs into a bowl.
Next, let’s make the marinade. Pour in all the ingredients except the pear and lemon juice, into a bowl and mix. The lemon juice and pear act as meat tenderizers. They also function to take the meaty smell away.
Slowly pour in the marinade into the ribs and make sure the marinade is in contact with all the ribs.
Add in the pear and lemon juice and ‘massage’ the meat.
After that, get out a rectangular shaped container and stack the kalbi slices. Do not pour in the rest of the marinade into the container. Doing so will make the meat overly flavorful–too salty/sweet, and just make it overpowering.
Cover and put it in the fridge and let marinade for a couple hours or more–at least one hour…but preferably 2 hours.
Well, that’s it! The rest is just pure fun enjoying your kalbi!
Get the table setting right…
Please read our previous entry on korean bbq at home for the how to’s on the salad marinades, sauces, etc.