photo by su-lin via flickr.
Ever since I discovered Costco carries huge trays of beef short ribs, I've been grilling up Kalbi-style short ribs on my old skool briquette-powered grill.
The source of my recipe, I'm almost ashamed to admit, was a google search which lead me to a story on NPR by a Howard Yoon in Washington, D.C., who says about his family's Kalbi:
So, I've adopted the Yoon Family Kalbi recipe (see article) as my own. It works decently well on the much-thicker cut of short ribs that Costco sells, I've yet to try it on thin Kalbi-style cuts.
Kalbi is surprisingly easy to make once you understand the balance of sweet and savory flavors. Many Korean restaurants tend to serve their kalbi on the sweet side, perhaps to cater to an American sweet tooth. Other recipes I've seen recommend additional ingredients such as sherry or white vinegar, Asian pears or brown sugar along with white.
In my opinion, these are mere distractions to the main event — beef, soy, garlic, sugar, sesame oil and green onions. That's it. If you let these ingredients stand out, you'll have a foolproof dish that will satisfy any meat lover.
Really though, I'm just trolling if anyone out there is willing to serve up their secret Kalbi recipe here. Do you have a Kalbi recipe you're chest-thumpin' proud of (I'm looking at you, Monster Daddy)? Post it here!