Kalbi Recipe (Korea) - "Korean Barbeque"

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Kalbi or galbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef (or pork) short ribs in a ganjang-based sauce (Korean soy sauce).[1] In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs. In addition, the dish's full name is galbi gui, although "gui" (grilling) is commonly omitted to refer to it.

Galbi is generally made with beef ribs, and it may be called "sogalbi" (소갈비) or "soegalbi" (쇠갈비). Prefix "so" or "soe" (beef) is often omitted. It is also called bulgalbi when grilled over fire. As the literal meaning is "rib", the galbi dish can also be made with pork ribs or chicken. In such cases, the dish is called "dwaeji galbi" (돼지갈비) or "dak galbi" (닭갈비) to emphasize the main ingredient.--(source)--

Ingredients:

1. 5 pounds Korean style beef short ribs
2. 1 cup brown sugar, packed
3. 1 cup soy sauce
4. 1/2 cup water
5. 1/4 cup mirin (rice wine)
6. 1 small onion, peeled and finely grated
7. 1 small Asian pear, peeled and finely grated
8. 4 tablespoons minced garlic
9. 2 tablespoons dark sesame oil
10. 1/4 teaspoon black pepper
11. 2 green onions, thinly sliced (optional)

How to Make:

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight. 

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.


* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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