>Kalbi dinner at home, Spokane, WA.

>We grilled up tons of my parents’ amazing kalbi for my last night in town!

This is what I call hardcore marinating. :)
Mmmmm. This was the first batch.. there were many more to come!
Apologies for the blurry photo. This was the spread, with banchan and kalbi!
Here is one of my ssams! Ssam is the traditional way to eat Korean BBQ. You take a piece of sang-chu lettuce or a sesame leaf (some even layer up with both!) and you create your own lettuce cup of sorts. My ssam (pictured above) included rice, ssam-jang (spicy soy bean paste), walnut banchan and a piece of kalbi. Sooo great!
When my parents and I cook we just use our hands and taste along the way so the below recipe isn’t exact, but it’s one I found online that sounded the closets to how we make it!

Kalbi Recipe

  • 2 lbs beef short ribs (flanken cut)
  • 1/2 cup light soy sauce
  • 1/2 cup brown sugar
  • 3 tablespoons sesame oil
  • 3 tablespoons garlic (finely chopped)
  • 3 tablespoons rice wine (or Soju)
  • 1/2 teaspoon ground black pepper
  • 2 green onions (finely chopped)
  • 1 cup Coca-Cola

  1. Place the ribs in a dish for marinating.
  2. Mix the remaining ingredients in a bowl, being sure to add the coke last, as it will foam up a bit when added to the other ingredients.
  3. Pour the marinade over the beef and massage it in for about one minute.
  4. Cover and let marinate for at least 4 hours turning at least once.
  5. Heat gas or charcoal grill to medium hot.
  6. Remove the ribs from the marinade and place on the hot grill.
  7. Grill the ribs, turning once, to desired doneness, about 3 to 4 minutes per side.
  8. Serve with rice and a variety of Korean side dishes such as kimchi, namul (trio of vegetables) and musangchae (white radish salad) for a delicious Korean meal.

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