the greatest BEEF marinade ever created... (Korean Kalbi)
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- Опубліковано 8 сер 2021
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FYI if you're looking for the "LA style" cut of ribs and can't find it, you'll have to ask your butcher to do the cut. And if you ask for the "LA style" and they look at you like you're an alien, you can try asking for a flanken cut. Same cut different names.
@@BiggMo agreed!
haha, real life experience...
Exactly. Here in California, every Mexican carniceria will have these in their case. I get em all the time, and never have I heard them referred to as "la style"...
I dislike the flanken cut Kalbi. A lot of butchers don't take the time to scrap off the bone dust.
Yeah, I live in an area where you can find Asian products if you know where to look, but for cuts of meat you need to get there early. One day I couldn't find that cut and had found out it was referred to as the LA style cut. I thought I'd go to my butcher and ask for it. The look he gave me told me I was speaking some alien language. So I did a quick search and found it's also the flanken cut. So I asked if he could do that one. He beamed at that and said he could.
It's also a good cut for high heat and quick cooking because the protein strands run in a different direction according to my butcher.
Hey, guy from the video here- I failed to mention something really important: KBBQ is also very special to Korean-Americans and the Korean diaspora in general. The traditions that immigrants bring, keep traditional or adapt to what’s local is all part of the experience. Preciate everyone’s comments and perspectives.
@@kenichi407 dude you forgot Kpop, Kdrama
@@zeus4485 yeah I mean I would argue the main way Koreans are seen in media is through k pop and kdrama. Honestly people have gotten a lot more aware of korean culture and its great but I'd love to see more korean American stories like minari
@@kenichi407 I associate Korean culture with mul naengmyeon, in addition to great bbq. A step in the right direction?
@@supremeburgersims Korean cars are more popular than ever and lets not forget all of the Korean athletes
@@kenichi407 google admiral ye, his story is more American than a BBQ! Hes my hero, and Im African…
After trying your teriyaki recommendations and getting incredible results…I will DEFINITELY be trying this. I love the practical guides you create for making meals that are a little more exotic, but still use everyday ingredients and simple steps
Made this yesterday. Used brown sugar and an Asian pear instead of the honey and kiwi. Marinated it for 24hrs... soooo delicious and extremely tender! I thought it was going tobe too ginger forward and... it is, but it tastes amazing. My partner I think enjoyed it more than me. He told me he caught himself talking to himself about it saying, " so effin good!" Hahaha. Thank you for this amazing recipe.
I thought this marinade needed Asian pear, but I've heard of people using Sprite, so.
as a korean-american, its refreshing to see someone who actually knows what they are talking about and has taken the time to do research about korean bbq.
Although in Korea they prefer pork for korean barbeque. Samgyapsal is THE preferred food.
@@miavos3610bad idea to generalize. People like both pork and beef traditionally.
@@beeanoo we're talking about Koreans. I live in Korea.
Agreed. However even if they don't the recipe police can be hard some times. Hating and discouraging them to continue to making different recipes bc it isn't like how their ie. italian mother does it...I have to try this recipe though, looks tasty.
@@miavos3610 Not necessarily. Most of the times pork preferred because of the economical reason. If you ask samgyupsal vs galbi for the same price, Koreans would pick galbi 9/10
I so appreciate your well planned, edited and fun videos!
Your an inspiration for a home cook like myself. Great content and awesome cooking techniques man. People can really learn a lot from this!
Thanks so much for making videos, you have been helping me heaps with cooking and fermenting.
This is actually my favorite signature dish. I also use golden kiwi but I use gochujang for the heat and brown sugar for sweet. I can actually buy flanken cut short ribs here as well, so I usually do LA style, it’s delicious every time.
Looks awesome, I'll give this a watch when I get off today. Great work as always!
Bro so spot on for timing! I needed this. Been watching you since 2011. Love you and your bro!
I love that you cook all kinds of cuisines and well! I kept expecting you to use traditional scissors for cutting meat like they do in Korean restaurants. :-) Keep making vids! Thanks!
I love KBB here in LA and am certainly familiar with the LA cut short ribs. But, I’m now inspired to try the butterfly cut. So, I am a sucker for good kitchen tools and bought a couple things using the discount codes. The pan and short chef knife are going to be useful additions to my kitchen. Thanks!☺️👍🏾
Made this the other day. Amazing. Korean BBQ is now one of my favorite types of food. Everyone else loved it too.
Thank you for sharing this recipe! It looks yummy!
It's a very simple marinade. Definitely would try it.
Quick note: the heat capacity of carbon steel (0.12) is almost the same as the heat capacity of cast iron (0.11). If a carbon steel pan is 40% lighter than the cast iron one, it keeps ~40% less "heat". There is no magic bullet here.
It also warps in the middle as you can see from the way the oil stays in the "outer rim" of the pan when he is frying. Dont buy any pan that warps like that.
I dropped my cast iron pan for a stainless steel one with a heavy bottom and have never regretted it. It's easy to season it with salt and oil and it cleans up so easily, as a bonus I polished the inside before I seasoned it and now I can use it as a hand mirror.
Yup, Carbon steel is basically just a lightweight version of cast iron, lighter weight means better maneuverability but worse heat retention.
Nice!
you say, 'keeps 40% less heat', as a negative - the reason it's viewed as a positive in a kitchen, in certain cooking applications, is that you can shed retained heat faster when you want to change the cooking temperature
I made this last weekend. It's not amazing....it's truly awesome! Thanks.
This is fantastic. I often use the same ingredients for stir fry but have never added the kiwi... But I'm excited to give it a whirl! I'm assuming it works similar to the pineapple core (which I blend into marinades).
One thing to note is that we only use toasted sesame seeds, that are toasted and browned. I noticed that the ones used in this video were the raw untoasted ones. Koreans typically toast them in small batches and keep them in an airtight container, ideally in the freezer to retain the aroma and freshness. The toasting of the seeds really makes a huge difference in adding dimension to the flavour profile of a dish.
Omg thank you! I was like those sesame seeds are so pale.😢
I really enjoy your channel. The three recipes I have tried have been spot on. The teriyaki reminded my dad of my grandmother’s homemade teriyaki. This recipe for Korean barbecue sauce is also fantastic and a great hit with my kids. Two thumbs up. You should make a video on lomo saltado!
You have great videos and you seem to have just the kind of tricks and approach I like. No BS that doesn’t improve our food.
Cant wait to try. Your my go to watch when i cant sleep.
I never tried adding the kiwi or pear,great tip -or to butterfly the short ribs and fry. These are my go to seasonings. Usually use shaoxing cooking wine.
Hello Mike. This is pretty accurate. Nowadays, a lot of Korean's are adding sprite into their marinade. LA style uses this (and orange juice).
The Kiwi trick actually works with pineapple's bromelain enzyme too. it doesn't impart a lot of pineapple flavor but it does make the meat buttery-tender.
Great for a sweet and sour pork?
It also just works with onions
Xxx sassss,
Dude love your stuff thanks for what you do!
You are fast becoming my new favorite UA-cam cook... cant believe it took me so long to find you!!
I had Kaibi for a work lunch a few months back, the SK staff brought it in as a bonding-experience. Loved it & found your videos I could make it at home🎉
I like your videos cause I’m always learning something new. It’s a lot of fun.
Mike, once again another great show. Love the comparison of the two cuts of meat. Thanks
Omg gonna try this recipe this weekend
Just doing this recipe now. Little tip, don’t do your first cut too close to the bone, leave a bit of meat on the bone otherwise you’ll find the bone comes away from the rest of the meat. The marbling on my short ribs is amazing!
I like how many small key tips you add in your videos like how to clean the pan.
Looks excellent. Green papaya instead of kiwi works as a great meat tendirizer too
Looks amazing !
I love KBBQ on charcoal grills. I do chicken thighs in a similar marinade and a add a lil fish sauce.
Thanks for this! Can't wait to try! Question, for that length of time, do you marinade in the freezer or fridge?
I am getting so good at cooking i really don't even need to watch the entire video i just write down the ingredients on my laptop and whenever i make stirfry this is the sauce i use most, great job!
As a 1.5 generation Korean American, this video was done respectfully and intelligently. Can't say that about so many others out there. Love ur videos. Thinking about reformatting our kitchen bc of ur kitchen video! I think I am done with the door cabinets...
That was my mom's basic marinade, though she would use sake instead of miren. Works so well with chicken too. I love it with skirt steak.
Thank you for the chicken idea
This is DELICIOUS!!! I just made it and my mother complimented the flavor of everything. She’s a tough (and painfully honest) critic 🙄. How long will extra marinade keep in the fridge? I want to use it for chicken and pork, or stir fry rice 🍚. Thank you 🙏🏾
i wouldn't say more than 10+ days tightly sealed
Wow..... Definitely trying this. Well done.
Hey, thank you for this sauce. Extremely satisfying. I put in on a beef skirt steak marinade and leave some sauce to add on top. Great pairing!
Great video! Putting the recipe on the description would be very helpful
I’ve done all your four of TikTok recipes… superb! Love that “Lemmon pasta” yum!
Thanks!
Great channel…
This is a fantastic recipe. I am making it a second time because I just happen to have the golden kiwi. Love your channel.
Something to note for LA Style or Flanken Cut ribs is it may be necessary to soak the ribs in an ice bath for 10 minutes or so to remove to bone fragments and get rid of some excess blood. Pat them dry and marinate as usual. My sweet spot for marination time is about 24-36 hours. I use virtually the same ingredients except I use 2 tbsp gochujang and brown sugar instead of honey, it’s my favorite dish. I make a saamjang style sauce and a vinegar based dipping sauce to pair with it. Delicious every time!
It's a really good one, and I will put it on my family menu. This is one of those humble brag outdoor grill recipes that catch the neighbors' attention. It really does smell amazing.
I've been to Seoul a half dozen times. This could hold its own against any of those. It is missing a little zing. I know Korean BBQ isn't supposed to be super spicy, but something is missing. Maybe some more acid? I used the chili flakes, but I think it needs something more.
Finally, because I misjudged the whole point of your video relating to long marinade times, I put down some bromelain and only marinaded for a couple hours. The end product wasn't chewy at all.
This was a super tasty meal. Absolutely loved it!
My man! You've completely sold me on that pan!
I will absolutely try this dish and I'm also looking forward to experimenting with different meats.
I'm curious to know if the kiwi skin has powerful meat-tenderizing properties, like that of the pineapple skin..
Love that you utilize everything🏵️🏵️🏵️
Awesome sauce. I will try to make this, this weekend. I’ve never seen a kiwi so light colored before.
Dude. I've been using chain mail scrubbers to take off most of the meat gunk without messing with the non-stick coating on carbon steel or cast iron pans, and it works pretty great due to the rounded metal surfaces of the chain mail.
My grocery actually called that cut "Korean Style" short ribs. It was a thicker cut than what you showed. We'll see tomorrow how it works out.
Honey also breaks things down if one wants that additional benefit. Also, "LA Style" is readily available at Sam's Club for those that are willing to buy from/have in their area that establishment :)
Love the videos! How long does the marinade last in the fridge? Can you freeze the marinade? Thanks
My Korean mom has always used kiwi in her galbi recipe as it tenderizes the meat.
You're correct 😊
right on time thank you sir
I'm glad you mentioned the active breakdown that happens b/c of the fruit (be it Kiwi or Korean Pear). I actually think overnight may be too much. I did the same thing and marinated overnight and the meat was SOOO broken down it tastes like pate (not what I wanted....my dog loved it tho). Now I stick with marinating in the morning and eating in the evening....works perfectly. Great Video!
Be careful with Kiwi since even small portion of it will take away the texture of the meat. It will destroy the meat texture, not tenderizing. I used one whole Kiwi for about 5lb and I couldn’t find any meat left after cooking on the grill. All the meat was dissolved. Big failure! Lol😅
Great vid guys!
I love this channel man. Great content man!
I use shavings from a pineapple core to tenderize. Just be careful to not use too much. Pineapple works really well.
I am marinated today making tomorrow can't wait!!
Thanks mike!!! Imma definitely try to make this later this week!!! I’ll let you know how it goes
Lies.
Thank you. I’ve grown up with Kalbi but never had a good recipe. Gonna give yours a try…
Great recipe! Tried it yesterday. Basically great to put on any meat or vegetable. Btw the recipe on your website has a little error, strange to have beer in the ingredients 😄 (Kirin)
i just made this marinade omg he is not lying!! so good, im from la and live on the east coast, i miss this awesome place called kuishimbo yummy japanese spot that has really good chargrilled chicken and beef and the cabbage slaw/salad is out of this world, ive been trying to recreate it and got pretty close but this marinade!!! it is soooo good tastes very similar, im cooking this tomorrow cant wait i know its going to be amazing, i doubled the recipe and used a little kiwi and asian pear, and used dark soy sauce i am sticking to this recipe for sure yummm thank you for this!!!!!
Hello, marinating my LA style Korean short ribs now. Will prepare it tomorrow with a shrimp fried rice and some marinated daikon. I brought some veggie lumpia rolls to go along with my dinner and I can't eat without a simple tossed salad of seedless curmcumber, tomoto and romaine lettuce. I love butter lettuce, but it doesn't last very long. Thank you for sharing your knowledge. I've subcribed and pressed the bell to be notified when you have a new video. I'm seriously thinking of buying that pan. Thank you again. Peace. Oh, I forgot to mention that I go to my local International Store to buy many of the ingredients to cook my dishes from around the world.
Flanken ribs are easy to get but cutting that short rib like that!! I need to try it!
Thx for sharing a really good technique for preparing a K-Town street food man.... takes me back to my service time in the over in Korea....awesomeness! 🤗👍🏾
FYI Galbi is traditionally cooked to medium well to well done. Although there's nothing wrong with a nice medium/medium rare, but for my preference, Galbi should have some chew to it. It's not really a melt in your mouth kind of texture but should be a little stout and with each bite you take, squirt out that marinated goodness
Edit: also best to eat it right off the grill, that's why the restaurants will cut it about half way through the cook. Cook it the rest of the way and than place the finished meat off to the side of the grill on indirect heat to keep it hot while it's consumed right off the grill ...don't rest galbi like a ribeye or NY strip
I use some versions of this all the time and I love it - I tend to also add some Gochujang (Korean red chili paste) and Gochugaru (Korean chili flakes) for a bit of a kick as well. Thanks for this, Mike!
I was going to say that, I prefer using Gochujang and will make an additional dipping sauce from it. A mixture of gochujang, coke-cola and sugar. What he describes as the LA cut, that is actually the only way I seen Kalbi cooked in Korea. The other way he showed the ribs, I could see cooking it that way, because the way Koreans cut the ribs are hard to find in the USA if there isn't a Korean store near by.
This was so good, I couldn't get all the ingredients, but I used the kiwi, soy and some of my own spices and barbequed the ribs, so soft and delicious, tastier than the prime cuts at the same barbeque
I got a kitchen knife from Misen and it's my favorite knife now. They got good products.
Made beefy Jerky with this on some 1/4 inch cut top round. Spectacular!
I could never find the LA cut, but actually found it at a latin market very close to me. I'll have to try this out!
Here in Mexico "LA cut" is the normal cut haha
I'll recommend galbi jjim which is braised short rib, which is closer to southern style cooking, but with korean sensibility, and the rib just come out of the bone easy.
Trying this tonight!
The amount of money i spend on treating myself to Kalbi at the smallest of wins. This will save me a fortune
Kalbi, bulgolgi, chicken vindaloo and Korma are easily my favorite foods.
Made it this memorial day weekend. It was so juicy and the seasoning was really good. I let it marinate a bit too much. Meat was too soft. But still tastes good. Next time I will marinate 4 to 5 hours. I left it for 12.
I tried this recipe today and it was BOMB!!!
Looks awesome. I went to Hangawi many years ago. I need to go back to K-town.
Gonna try this with skirt steak, looks great
You're definitely running your channel well. It only took me watching 2 of your videos to realize that I needed to subscribe. Honestly I should have known from the first.
Thank you for this! I'm from Maui and moved to the mainland a couple of years ago. There are several foods I really miss, and Galbi (we spelled it Kalbi) ribs is one of them! There is a place in Kihei Maui - Azeka's Place that is famous for its Kalbi ribs. I can hardly wait to try this!
Pineapple should also work as a sub for Kiwi if you’re looking for the protein digesting enzymes (proteases) - not sure if it messes up the flavors of the marinade tho.
Are you crazy? Pineapple for 12+ hours will make that meat mush.
Maybe if you want a more quick marinade but pineapple will destroy that meat if left all day
Where is your apron from, what brand is it? I love your content we are going to try the teriyaki chicken dish soon!
any clue on what the video at 4:26 , looks absolutely mouth watering , would love to try it.
The LA cut is a great way to do moose or caribou ribs, which most other ways is extremely tough.
getting ready to cook our short ribs. Thankyou
In the flanken style of short rib, this thin cut, which is about 1/2-inch thick, goes across the bones so that each slice contains a few pieces of bone. This is a popular way to cut the short ribs if you’re going for a Korean barbecue kalbi-style result. Unless you’re shopping at an Asian grocery store, you most likely have to ask your butcher to cut these to order for you
Note from local in Ktown LA. "LA" kalbi isn't specifically from LA. It means "LAteral" Cut.
Thanks from West Texas! Sometimes you gotta be pretty literal here 😆
Just tried the marinade with a skirt steak and came out fantastic on the grill.
Sam's usually has the flanken cut short ribs. Grilled on a smoker at 350* for about 30-35 min and they are tender and crispy(in a good way) like brisket burnt ends from the point. Cut between bones and great snack food for football. I eat these more than ribeye, but these are usually $3/# cheaper and I'm tight. lol
7:24 peel ginger with spoon. Just try it.
Reminds me of the similar Korean bolgogi beef marinade. I think the ingredients you listed for the marinade are more or less the same. It tastes phenomenal regardless and is super easy to make.
very very similar marinade. Kalbi means "Rib" and bulgogi actually mean "Fire Meat" in Korean
@@ProHomeCooks thanks for the info. Rather fascinating
FWIW, Finding LA cut short ribs is actually super easy here (Toronto), but finding the block short rib cut is more difficult and usually requires a trip to a specialized butcher.
really? very interesting difference with regional butchery
Growing up my mother had a Korean friend who taught her how to make some of her recipes. We've been using Kalbi marinade for decades, but we just called it "Korean Beef" and didn't know the term Kalbi. But I recognize this recipe. I have not used it in a while. I need to make some.
Tip for people who aren't as picky about meat doneness: you can do an alternative method of cooking where you first braise the meat in a mix of water and anju, vodka, or another higher-proof alcohol, which evaporates quickly and renders the fat out of the ribs to easily fry and flavor the meat once that water evaporates. It'll be cooked through, but will definitely still be super tender if you have ingredients like kiwi and Korean pear in your marinade.
Papayas are high in enzymes, too - great for marinades (and treating bee stings!)
Hey @prohomecooks, is there a substitute for the sesame oil or it will be fine leaving it out completely?
Asking for allergic purposes
Costco in Washington always seems to have the LA style ones for sale in bulk in the fresh meat section.