Kalbi, Korean-style Barbeque

20. June 2003 Beef 2

I watched the boy make his own kalbi marinade for a barbeque party once. It’s so involved, that’s why people usually just buy it in a jar. Kalbi, or galbi, as some Koreans spell it, is really just short beef ribs cut across the bone. You can even leave them uncut but they’re easier to marinate and broil later if the bones are smaller. Filipino barbeque is as sweet as this Korean-style version, so I immediately knew my parents would like it. I went to the meat market and asked the butcher to cut the ribs lengthwise. I now make this marinade ahead of time and store it in a jar in the fridge. For more flavor, marinate the ribs for a day.

2 pounds beef short ribs, cut lengthwise
1 cup soy sauce
2 tbsps white sugar
a jig of rice wine
3 tbsp sesame oil
1 knob ginger, minced
1 bulb of small garlic, minced
1 bunch of scallions, finely chopped
salt, pepper

1. Make kalbi marinade. In a small pot over low heat, slowly dissolve sugar in soy sauce. Slowly add small amounts of water to dilute the saltiness of the soy sauce. Remove from heat and set aside to cool.
2. Massage meat with sesame oil and the rest of the ingredients in a glass baking pan. Add the marinade over the meat and let sit, covered with plastic wrap, for a couple of hours.
3. When ready to cook, broil in the oven for about 10 minutes.

2 thoughts on “Kalbi, Korean-style Barbeque”

  • 1
    ibalik on December 6, 2005

    how long do i need to marinate it for?

  • 2
    cia on December 8, 2005

    Few hours. At most, overnight.

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