I give a lot of credit to WEBER’S WAY TO GRILL for providing the public with a very famous Korean BBQ recipe: Kalbi. It actually comes with quite a few other recipes but this particular one caught my eye.
This is one of my all-time favourite dishes. Hot off the grill and served with some side dishes becomes a great meal for your family and friends. My dad would always buy pre-marinated Kalbi at the Korean grocery store and grilled it up on our own barbeque. I started to realize that it can get a little expensive so Weber’s recipe made it easy for me to try in my own home.
This is the recipe how it came straight out of the book. After this part, I have revised and included what I did differently on materials and instructions for all of you to compare on which method you might like to try. Obviously, I like mine!
WEBER’S KALBI RECIPE
Serves: 4 – 6
Prep Time: 10 minutes
Marinating Time: 2-4 hours
Way To Grill: Direct high heat (450F to 550F)
1 asian pear (baseball size), peeled, cored, and roughly chopped
3 scallions, trimmed and roughly chopped
6 large garlic cloves
2 cups water
3/4 cup soy sauce
1/3 cup granulated sugar
1/4 cup rice vinegar
12 flanken-style beef ribs, about 4 pounds total and ½ inch thick
2 tablespoons toasted sesame seed
In the bowl of a food process, finely chop the pear, scallions, and garlic, Add the remaining marinade ingredients. Process until well combined.
Put the ribs in a large bowl and pour in the marinade. Mix well to coat the ribs evenly. Cover and refrigerate for 2 to 4 hours
Prepare the grill for direct cooking over high heat.
Brush the cooking grates clean. One at a time, lift the ribs and let the liquid and solid bits fall back into the bowl. Discard the marinade. Grill the ribs over direct high heat, with the lid open, until they are nicely charred on both sides and cooked to a medium or medium-rare doneness, 3 to 5 minutes, turning occasionally. Remove from the grill and sprinkle with the sesame seeds.
Serves: Between 2 – 3
Prep Time: 15 – 20 minutes
Marinating Time: At least 4 hours
Way To Grill: Direct high heat (400F)
1 asian pear (baseball size), peeled
3 scallions, trimmed and roughly chopped
6 large garlic cloves (use a garlic press)
1/4 cup water
1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup mirin (Buy at an Asian grocery store or specialty grocery store that sells Asian ingredients
2 pounds Beef chuck short ribs and ½ inch thick
tablespoons toasted sesame seed (optional)
Clean beef short ribs thoroughly under cold water especially around the bones to remove and small shavings. Pat dry to remove and excess water. Place into a large 9” x 13” glass container (not metal or plastic). Set aside.
In a large bowl, use a large grater (easier to clean) or mandolin slicer for the pear first. Discard the core. Then add all the remaining marinade ingredients. Quickly mix with a fork until sugar is dissolved.
Pour the marinade into the glass container. Mix well to coat the ribs evenly. Cover and refrigerate at least 4 hours.
Prepare the grill for direct cooking at 400F.
Brush the cooking grates clean. One at a time, lift the ribs and let the liquid and solid bits fall back into the bowl. Discard the marinade. Grill the ribs over 400F, with the lid closed as much as possible. Keep a close watch so that the flames do not burn the beef. Turning 1 or 2 times only, 3 to 5 minutes per side, until they are nicely charred (not burnt) on both sides and cooked to a medium doneness. Remove from the grill and sprinkle with the sesame seeds if you like.
You can purchase beef short ribs at several Asian grocery stores. Start small with purchasing them pre-packaged. Try to get as close to 2 pounds if possible. You can also buy one slab and request to have it cut to ½” slices but it will be much more than 2 pounds.
If buying a slab and having it cut, make sure you instruct the butcher ½” slices. Too thin will burn in the grill and too thick will take forever.
Cleaning the beef short ribs is very important. I have bitten into small shards of bones so take the time to properly clean.
You can use toasted sesame seeds as they do in the restaurants. Personally I don’t use it because it comes in a small bottle that will take a long time to use up.
My method takes a little longer only because I take the time to wash and pat dry the beef short ribs.
Serve with rice, kimchi, or other types of small side dishes that can be purchased at the Asian grocery store.
I hope you all enjoy this recipe as much as we do! It is a real meal and party winner in our books!
For Father’s Day, why not heat up the grill and create something fun for that special someone? I have fond memories of my dad grilling. He would talk to me about dad stuff while flipping the meats around. I remember the smell of the flavours, the smoke rising out of the cover, hearing the sizzling and crackling every once and awhile. Grilling makes me smile.
This chicken skewer recipe is simple and makes about 5 skewers. Give it a try!
1 – 2 chicken breasts, about ½ kg
Any bbq rub
Salt and pepper
Any bbq sauce, mix with a little water to lighten.
1 bell pepper
1 small onion
1 can of pineapple chunks
Cut chicken breasts into 1 inch chunks, season with salt and pepper and place into a mixing bowl.
Gently coat your bbq rub into the chicken breasts. Set aside.
Wash bell pepper, core and seed, cut into 1 inch squares.
Peel onion skin then cut into 1 inch squares.
Skewer chicken, bell pepper, onion, pineapple chunks in any order you like.
Heat up the grill to 400F. Lay all skewers flat. Gently brush bbq sauce. Cook for approximately 5 minutes.
Flip skewers and brush bbq sauce onto the other side. Grill for another 5 minutes.
Ready to serve, ready to eat! Just be careful when handling the skewers. It’s super hot!