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Sunday, December 20, 2009

Kalbi it Galbi

Tonight I made Kalbi, the marinated meat dish from Korea, featuring a soy based marinade with sweet and spicy flavors.  I started with Niman Ranch beef shortribs, thin cut, bone-in which I think makes an excellent start for a hot and fast grilling experience.

The meat was marinated over night in a marinade of shoyu (soy sauce), sherry, ginger, garlic, pepper sauce, sesame oil, onions and sugar.  About two hours before cooking, I removed the meat from the refrigerator and placed them on a broiler pan to drain and come to room temperature.

As you can see from the photo, the meat took the marinade quite well, when marinading meat overnight, I make it a practice to give the meat a rinse to get the meat surface a little less wet.  Part of letting it sit out is to establish a pellicle, which help with retaining moisture. Here is a close-up.

The meat was then placed onto the grill at very high heat, there really wasn't a lot of time for photos, for this kind of cook, I want the coals to be going full bore, the grill temperature is over 500 degrees. Here is the finished dish.

Served with Japanese rice and a quick sugar pickled cabbage slaw. Similar to Japanese tsunemono pickles, but much faster to prepare for serving. Here is the parting shot.


  1. What kind of grilling time are we talking about. 1-2 minutes a side? I've never made these but I am very interested in trying it after seeing yours. They look nice and tender.

  2. On that BGE, probably 2 to 3 minutes. Unless you have the BGE really ripping.