What a great looking product. You are right, Grill grade is a great touch. Creates inviting look and texture. Your final product looked incredible. Wish I was there. Cheers
Key to a good kalbi marinade is to puree some of the ingredients. Blend garlic, ginger, onion, apple, and korean pear(or american pear). Mix it with water, soy sauce, brown sugar, black pepper, and sesame oil. You want to taste for the right balance of sweet and salty before adding in the meat. Another trick is to puree a small amount of kiwi into the marinade if you need to cook it the same day. It will help tenderize the meat. Just be careful and not use too much kiwi. A little goes a long way with kiwi.
These are popular in our house. My wife makes a version of this called Maui short ribs. After all the ribs were gone I caught my friend licking the plate.
Your recipe is spot on with one personal exception. Our family never adds ginger to the marinade unless the meat is on the game~y side but it's a judgement call, to be sure. The LA cut of meat sometimes gives the impression the cut originated in Los Angeles but it actually refers to, "LAteral cut" of the rib meat. The kicker is the dark sesame oil which gives it a unique flavor! And like you, I sprinkle green onions and roasted sesame seeds on top just before serving! Thanks for not putting chili pepper in the marinade. A lot of people think this is a spicy hot dish. It is not. I love that you used jasmine rice and a side of kimchee which is very easy to ferment! Really great video, recipe and channel! I'm subbing! Thanks!
I picked up my sliced ribs today and will try this recipe this week. So when I do them I'll tell folks it's my version of another guys version of a restaurant's version???? LOL! Thanks for sharing Malcolm.
Malcolm, this looks like a winner something different and easy. I’m going to try this one soon. I just went from years of Weber kettle to a ceramic grill and am loving it. I never did any slow and lows on the Weber. Now I’m doing it all but still learning each day. Love your videos.
Friend of mines wife is Korean and your marinade looks pretty close to hers but I think she uses Asian pear juice in hers as well. How do you think this would work for a larger piece of beef smoked?
Remember, when cooking, recipes are made to be modified (except for baking... that requires chemistry). You can modify based on tastes, availability of ingredients, etc. Asian pears are traditional for their sweetness and supposedly acts as a tenderizer. Mr. Reed used brown sugar instead of the Asian pear, for the sweetness. I assume he used regular white vinegar because he had plenty of that, instead of the more traditional rice vinegar. Try the traditional recipe, try his recipe, then make the recipe yours with your own tweaks.
Make sure you eat everything but the bone. The ligament/cartilage around the bone is extra tasty and you usually see Asians really gnaw that part off of the bone.
These are popular in our house. My wife makes a version of this called Maui short ribs. After all the ribs were gone I caught my friend licking the plate.
Thanks Malcom. I was looking for a way to do these quickly, because most other recipes I saw take way longer.
Cant wait to try this recipe. Loved me some kalbi when I was stationed in South Korea for a year. Really miss the great food from there!
I love it when he says kimchie "don't let the name scare you"
What a great looking product. You are right, Grill grade is a great touch. Creates inviting look and texture. Your final product looked incredible. Wish I was there. Cheers
I need to source this cut of meat. A few ounces of sherry is a good addition to Asian marinades. Awesome video
Thank you Malcom for ur videos /BBQ products luv it 👍🏾
Great shows I luv watching
Exactly what I was looking for, thanks Malcom!
Made these last night ! Oh....My....Goodness they were off the chain good ! Thanks for sharing !
The key to this kalbi ribs is Pear juice! Ask any Korean BBQ expert. A lil Sesame oil too. Nice job!
Not pear juice I use an Asian pear
In the west the Korean cut style is also known as Flanken Cut.
Thumbs up.
I've tried them before, the ones we made were sliced thinner
I agree this is a must try
Perfect timing. The Spring thaw has come and it's time to fire up the grill!
I have some of these marinating right now. Can't wait to try them tonight. The marinade smells AMAZING!!!
Looks wonderful. First recipe I've watched that you coat with AP and bs before the marinade. Gonna do it!! Thanks, Bro!!
Key to a good kalbi marinade is to puree some of the ingredients. Blend garlic, ginger, onion, apple, and korean pear(or american pear). Mix it with water, soy sauce, brown sugar, black pepper, and sesame oil. You want to taste for the right balance of sweet and salty before adding in the meat. Another trick is to puree a small amount of kiwi into the marinade if you need to cook it the same day. It will help tenderize the meat. Just be careful and not use too much kiwi. A little goes a long way with kiwi.
This recipe looks fantastic, especially the marinade. Can't wait to try these ribs this week. Thank you for sharing.
These are popular in our house. My wife makes a version of this called Maui short ribs. After all the ribs were gone I caught my friend licking the plate.
Looks good Malcolm.
Looks delicious 🎉❤
I'm going to find out where Malcolm lives and raid his backyard next time I see smoke. Looks like good eats thanks for sharing!
come on over!
yeah me too
Dude!! That is so Very delicious..!!!
Awesome, Malcolm. Thanks!
I know I’m late but I can’t wait to give these a try
That looks superb Malcom, great cook.
Your recipe is spot on with one personal exception. Our family never adds ginger to the marinade unless the meat is on the game~y side but it's a judgement call, to be sure. The LA cut of meat sometimes gives the impression the cut originated in Los Angeles but it actually refers to, "LAteral cut" of the rib meat. The kicker is the dark sesame oil which gives it a unique flavor! And like you, I sprinkle green onions and roasted sesame seeds on top just before serving! Thanks for not putting chili pepper in the marinade. A lot of people think this is a spicy hot dish. It is not. I love that you used jasmine rice and a side of kimchee which is very easy to ferment! Really great video, recipe and channel! I'm subbing! Thanks!
Ummmm delicious...thanks for the receipt...
Awesome videos! Very well done and great recipes too: I thought I could smell them when you threw them on the grill!!! :)
Wow delicious! Awesome ribs
Looks easy. Thanks for sharing.
Yeah, it was really easy. And they were good
looks delicious.
make a thai dip........insanely good.
I tried your recipe...I love it!!! :-)
I picked up my sliced ribs today and will try this recipe this week. So when I do them I'll tell folks it's my version of another guys version of a restaurant's version???? LOL! Thanks for sharing Malcolm.
Exactly... those spare ribs are that good.
Well,,, they were great and that recipe was saved in the old cookie tin!!
Malcolm, this looks like a winner something different and easy. I’m going to try this one soon. I just went from years of Weber kettle to a ceramic grill and am loving it. I never did any slow and lows on the Weber. Now I’m doing it all but still learning each day. Love your videos.
I'ma try dat!
9:17 That beef has some good bark on it.
Gently warm the marinade and the flavors will sweat and blend together.
Quick tip skip dry rubbing just put dry ingredients in marinade to save time
Friend of mines wife is Korean and your marinade looks pretty close to hers but I think she uses Asian pear juice in hers as well. How do you think this would work for a larger piece of beef smoked?
Remember, when cooking, recipes are made to be modified (except for baking... that requires chemistry). You can modify based on tastes, availability of ingredients, etc. Asian pears are traditional for their sweetness and supposedly acts as a tenderizer. Mr. Reed used brown sugar instead of the Asian pear, for the sweetness. I assume he used regular white vinegar because he had plenty of that, instead of the more traditional rice vinegar.
Try the traditional recipe, try his recipe, then make the recipe yours with your own tweaks.
Living in Memphis, you should check out Asiana Garden or Do Won Jung. The kalbi will knock your socks off, but for the real deal come to Atlanta.
JohnSAN51187 Thanks for the suggestions. I'm going to have to check those out.
The real secret to the Korean "Kal-Bi" sauce is fresh Ginger. You MUST mix it up in the marinade.
Your recipe looks pretty close, but you're missing pear puree. Quite a few Korean short rib marinades use that to add sweetness.
More vids please Malcom.
damn that looks good.. do you know the location of the restaurant in New Orleans.. is it on Magazine St?
Like your Vids
No red pepper? No pear juice?
Make sure you eat everything but the bone. The ligament/cartilage around the bone is extra tasty and you usually see Asians really gnaw that part off of the bone.
isn't this part of beef tough?
too much sugar on thin beef
Lol
I'm a musician and do not cook. Can you ship some of those RIBS to Ca, USA. NICE !
Are You Married??? I'm looking for a man like you!!!
These are popular in our house. My wife makes a version of this called Maui short ribs. After all the ribs were gone I caught my friend licking the plate.