Korean BBQ: Bulgogi vs. Kalbi (ghalbi)

Johntodd

This delicious recipe was copied manually from:
www.notanothercookingshow.tv/post/korean-bbq

3 Lbs. Flanken Short Ribs

5 English cut Short Ribs, Sliced thin

1 Thick Cut Rib Eye Sliced thin

subheading: Marinade:

1 Cup Soy Sauce

1 Cup Brown Sugar

1 Cup Mirin

¼ Cup Rice Wine

2 Tablespoons Sesame Oil

1 Kiwi or ¼ cup of diced pineapple

1 Asian Pear

8 Scallions

1 Onion

8 Garlic Cloves

¼ Cup Sesame seeds

subheading: Accompaniments:

Bibb Lettuce

Sushi Rice or White Rice

Kimchi

Scallion Salad

Ssamjang (Spicy Korean Dipping Sauce)

Sesame Leaf (Found at Asian markets)

subheading: Kalbi from English Short Ribs:

Freeze the Short Ribs for 1 to 2 hours so the beef is easier to slice thin. Once semi frozen, shave off any of the top fat or silver skin to expose the Short Rib meat, then stand it up and slowly and using a thin bladed knife, carefully shave thin slices of the Short Rib. The meat is ready to marinade.

subheading: Kalbi from Flanken:

The crosscut of the Flanken ribs may leave some micro bone fragments along with the beef so I like to wash the Flanken ribs in cold water and dry them on a paper towel and store them in the fridge until the marinade is ready.

subheading: Bulgogi from thick-cut Rib Eye:

Freeze the Ribeye for 1 to 2 hours so the beef is easier to slice thin. Once hard enough to Slice, Cut the Ribeye in half and stand it on itself so it's easier to cut and the bulgogi pieces aren’t too big. Use a thin-bladed knife to get the Ribeye as thin as possible. Now it’s ready to marinade.

subheading: Process:

Combine all the marinade ingredients in a blender and blend until smooth and thickened. Give it a taste, adjust if needed.

Use large gallon freezer bags to marinate beef. Make sure all the beef is coated in the marinade before adding it to the Ziplock bags.

Then marinate for 12 to 24 hours.

For the Kalbi, regardless of the cut, neatly place the meat directly over the fire and cook for 2 to 3 minutes per side or until the beef has developed nice color on each side. The beef is so thin that the color you develop is really the best judge of doneness.

For the bulgogi, I use a cast iron grill pan. The bulgogi is so shredded that it will fall through the cracks of the grill grates. The grill pan contains it while also being able to achieve a hot enough temp to develop color on the bulgogi. Again, the goal is to develop a deep brown color across all the pieces of bulgogi so that the beef is packed with flavor.

Serve with some sushi rice, some lettuce, and some kimchi.

Traditionally, these dishes are also served with a Korean spicy sauce called Ssamjang, a scallion salad, and sesame leaf, all of which can be found at a local Asian market.

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