Tuesday, May 25, 2010

Kalbi Beef

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This is hardly a recipe, but it’s so good it’s worth sharing.  Andrew loves Kalbi beef and we have been trying to make a good marinade at home that would bring the same flavours but never quite got it right. Until this one. The interesting thing for me is that I always though a Kalbi marinade had to have a fruit in it, normally an Asian pear. The day I made this marinade, I didn’t have any Asian pear at home or any other fruit that I thought would be  a good substitute, so I just omitted it. It turned out better than any other. It smells so good when it’s grilling that even I wanted to have some. I decided to marinate a portobello mushroom but that didn’t go very well, I think the flavour of the mushroom didn’t match the marinade, but I am not giving it up, I plan to try it on tofu next.  As far as meat is concerned, I used Korean short beef and flank steak so far. Both were excellent, according to Andrew.


Kalbi Beef Recipe:

makes marinade for 1 lb of beef

You will need:

1/2 cup of soy sauce

1/4 cup of brown sugar

1 tablespoon of sesame oil

3 cloves of garlic, minced

1/2 of a medium yellow onion, finely chopped

3 large green onions, sliced

1 pound of Korean short ribs


Whisk all ingredients for the marinade in a bowl. Add the meat and transfer to a plastic bag. Marinate for 24 hours in the fridge.

Remove meat from the bag and grill it in the BBQ until done. Discard the marinade.

Serve it with white rice.


used video equipment said...

looks yummy! thanks for sharing the recipe. i love it. :)

Gattina Cheung said...

a great try to omit the pear! I haven't made ribs for a looooong time, and I know yours to be the place to go if I need a good recipe :D

Red Pepper said...

Kalbi beef that deserves the famous Kampot pepper for its subtle flavors and spicy.

Andrew said...

One of my favorites!

minko1986 said...
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minko1986 said...

I'm a Korean, and we use kiwi. It's not easy to get Korean pear in the States, especially not during the season. BTW, Korean pear is completely different from other Asian pear. It looks similar, but way bigger and sweater. May be that's why you found it better without the pear. =)
Also, we tend to puree onions, instead of chopping. Not sure why, but that's the way my family has been doing it.

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