Friday, January 23, 2009


Kalbi or Korean BBQ is one of my favorite dishes because:

(a) it's beef - all meat!
(b) it has bones (we all know that the meat near the bones is the tastiest) but the cut makes it easy to separate the meat from the bones if you don't want to gnaw on the latter
(c) the marinade, once you get it right, is easy to prepare
(d) you can marinade the short ribs before hand and have it ready for cooking any time
(e) you can pan fry it, bbq or grill it - perfect for any season

I first got the recipe for the marinade from my Aunt last June and we have prepared several batches since then and have refined / modified the recipe to our taste (hubby's tastes, mostly). Hubby has a keener sense of taste than me because I didn't have any complaints for all those times that we were experimenting with the measurements of the ingredients.

Marinade Ingredients:
1 cup sugar
1 cup soy sauce (we used lite soy sauce)
1/2 bulb garlic (original recipe calls for 1 big bulb)
1 red onion
pepper to taste

Toss ingredients in blender, add just enough water to get the blender going (not thick).
When done, marinate the sliced short ribs in the mixture.

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