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Thread: Korean BBQ!

  1. #1
    Master of Posting Mechant's Avatar
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    Korean BBQ!

    Yes, the Korean BBQ that we all know in love. I will teach you the secrets.

    This recipe is for Kalbi. Marinated short rib that can be whipped up in a pan or the BBQ.

    The recipe is very much to taste. Every person's tastes are different and there is no such thing as a written recipe.

    The meat:
    Short rib (ask for Hawaiian or Korean style cut. Most reputable places should know what you're talking about)

    Ingredients:
    Water
    Soy Sauce
    Sugar
    Kiwi or Pear (Korean Pear)
    Garlic minced (LOTS!)
    Pepper
    Sesame Seed oil
    Roasted Sesame Seeds (optional)

    In a tupperware or any other container that you can marinate meat from 1 hour to several days, put soy sauce in about enough to cover the bottom. Cut the soy sauce with water so when you taste it, it's still pretty strong but edible. Add sugar until when you taste the marinade, it's a bit sweet (not too much now) but still salty.

    Add lots of garlic and half to a whole Kiwi depending on how much you are making. The kiwi is important because the citrus acid helps tenderize the meat and adds great flavor. Top it off with pepper and some sesame seed oil. It should taste pretty damn strong but you should be easily be able to dip a finger in there and lick it without the feeling of insane soy sauce. Salty, a little sweet, garlic.

    Let it marinate at least 1 hour. The longer the better up to a few days.

    To cook:
    BBQ or pan, doesnt matter. Take meat out of marinade (don't add marinade to cooking meat, you dont need it) Med-high heat and cook it till the juices that come out evaporate and there's a nice color on the meat.

    ENJOY!


    (I'll edit as needed for format clarity and stuff later on)

  2. #2
    Holy shit I rule! 05m0515's Avatar
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    My kalbi marinade is a litte different. I use

    water
    soy
    brown sugar
    minced garlic
    chilli garlic sauce or sambal olek
    sesame oil
    rice wine vinegar

    short ribs are always on sale and this is the only way to go. i love to eat them with rice and soak up the juices

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    Master of Posting Mechant's Avatar
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    Quote Originally Posted by 05m0515 View Post
    My kalbi marinade is a litte different. I use

    water
    soy
    brown sugar
    minced garlic
    chilli garlic sauce or sambal olek
    sesame oil
    rice wine vinegar

    short ribs are always on sale and this is the only way to go. i love to eat them with rice and soak up the juices
    Awesome. Every person/family is different and it's always great to see and try others'.

    Over rice, the best

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    Entensity Vet BAM720's Avatar
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    whats the difference between kalbi and bul gogi?

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    Master of Posting Mechant's Avatar
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    bul gogi is thinly cut meat from a different portion of meat. Kalbi is short rib. Their tastes are similar but distinctly different.

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    Holy shit I rule! Elimination's Avatar
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    i loooooovveee kalbi and bul gogi

    gonna try your recipe sometime mech

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    any recipes for the marinated bean sprouts that are usually served on the side at most Korean BBQ joints?
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    Master of Posting Mechant's Avatar
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    Quote Originally Posted by dorkfish View Post
    any recipes for the marinated bean sprouts that are usually served on the side at most Korean BBQ joints?
    Ahh yes, it's an easy one as well.

    Get soy bean sprouts

    Saute in pan with some sesame seed oil and chopped green onions, season to taste with salt + pepper. Add sesame seeds crushed with your fingers to top it off and that's it. Cook till it's somewhat opaque. It's quick and easy.

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    Bad-ass Member lust4trezha's Avatar
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    i'm half korean and my mom is hands down the best cook, and not just saying that cuz she's my mom. She'll probably kill me for telling you guys this, but her key ingredient that holds it together is similar to what Mech posted...instead of the actual kiwi or pear (korean pears are the shit by the way), she uses Gerber's Pear baby food. also, lots of those side dishes you get at korean restaurants are pickled vegetables, so don't forget the vinegar

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    Entensity Vet lolvtak's Avatar
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    There's a place near me called Korean BBQ, it's great shit I might have to try this.

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    Bad-ass Member evotion's Avatar
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    don't skimp out on the korean pear. that shit makes the world of a difference.

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    I noticed short ribs on sale yesterday at the market. I'll def pick some up and give this a go. Love good Korean BBQ. Also huge on garlic so by the sounds of it I can't go wrong with this recipe.

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    i was in changwon for a month recently, ate a lot of Samgyeopsal and bulgogi. gonna check this out. thanks.
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    havingaseriouslylooseanus
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    Nice share.

    Every time I go to Hawaii (Oahu), I make sure I go to Dong Yang's in Wahiawa at least one time. The meat chun is awesome there and I'd kill for some right now. Anyone got some good recipes for that?

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    Master of Posting Mechant's Avatar
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    Meat Chun?

    Doesn't really sound familiar. Can you describe it a little better?

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    havingaseriouslylooseanus
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    Quote Originally Posted by MechAnt View Post
    Meat Chun?

    Doesn't really sound familiar. Can you describe it a little better?
    It's like thin strips of beef cooked in egg batter. So I guess the best way to describe it is like a thin steak with egg as a breading if that makes sense.

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    love it. I need to get a grill at my new place so I can start cooking again....

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    Quote Originally Posted by elastic View Post
    It's like thin strips of beef cooked in egg batter. So I guess the best way to describe it is like a thin steak with egg as a breading if that makes sense.
    OOOOOHHHHH!!!

    That stuff is so good. My family generally does it with fish.

    A quick recipe that I can think of for the fish that I could see transposed to beef is


    Tender beef thingy sliced
    Pat meat dry
    Dredge in flour (not too heavily; keep it on the lighter side)
    Dip in a bowl of beaten eggs that is seasoned with salt and pepper
    Cook in hot pan with neutral tasting oil

    With kimchi and other stuff, it's gooooood

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    Senior Member Tach's Avatar
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    Quote Originally Posted by BAM720 View Post
    whats the difference between kalbi and bul gogi?
    The key to good bulgogi is equal parts brown sugar to soy sauce. Also, lots of garlic!

    It needs to marinate for at least 3 hours. I put carrot, onion, and green onion in mine as well.
    EFCrew

  20. #20
    havingaseriouslylooseanus
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    Quote Originally Posted by MechAnt View Post
    OOOOOHHHHH!!!

    That stuff is so good. My family generally does it with fish.

    A quick recipe that I can think of for the fish that I could see transposed to beef is


    Tender beef thingy sliced
    Pat meat dry
    Dredge in flour (not too heavily; keep it on the lighter side)
    Dip in a bowl of beaten eggs that is seasoned with salt and pepper
    Cook in hot pan with neutral tasting oil

    With kimchi and other stuff, it's gooooood
    Fish Chun

    I'm going to try this tomorrow. Hopefully I don't burn the house down because I seriously fail at cooking haha.

    They served it with some kind of sauce in Hawaii. I think it was a mixture of shoyu and sesame oil or something. It was kinda sweet and zingy at the same time.

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