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Dec 7, 2006 06:20 PM

Utimate Kalbi/Galbi Recipe needed!

I've been making galbi for awhile now but I usually order it already marinated from our best Korean market because hers is just so much better than mine. But this weekend I have been asked to bring galbi to a potluck event for a group of Korean families. I am not Korean, so I can't just use my family recipe and it would just feel wrong not to make it myself.

I put soy sauce, ginger, kiwi, Asian pear, green onion, garlic, mirin, raw sugar, pepper, salt and sesame oil in my marinade and it is good, it's just not as good as hers!

I'm looking for any advice or recipes you can offer. Maybe my ratios are off or perhaps I'm missing a key ingredient. I'm willing to try anything!


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  1. I use rice wine instead of mirin , it should be sweet enough from the sugar. the rice wine has a specific taste that i like in my kalbi.

    My recipe uses green onions, garlic, soy sauce, sesame oil, sugar, black pepper and rice wine.

    1 Reply
    1. re: MVNYC

      Thanks - I just returned from the store with some rice wine.

    2. Will that travel well and is there a grill or were you going to cook before? I was at a party last Friday and a Korean neighbor brought a huge platter of ChapChae. People descended on that like vultures and I was one of them. The donor owns a Korean Restaurant and was very surprised I knew the name of the dish and had made it in the past. Yummy stuff. She had her chef make it but it is not difficult at all and was really appreciated.

      1 Reply
      1. re: Candy

        I am concerned about how well it will travel, but my assignment is very specific. Someone else is making Chapchae and I agree that it is the PERFECT potluck dish. It is fabulous at room temperature and I've found that everyone, particularly children, loves it!

        My plan is to grill the kalbi at home just before we depart and to bring a disposable chafing dish (it is a very casual event) to try to keep it warm. I would prefer to serve it on a platter but I'm afraid that it will be too cold to enjoy.

      2. 3lbs. beef short ribs, cut into 3/8" slabs or flanken.
        1/2 C. Soy sauce 2tsp. toasted sesame seeds
        1/4 C. pure sesame oil 2-4 cloves, garlic, minced
        1/4 C. sugar salt to taste
        2 green onions, minced 1/4 tsp. pepper
        Combine soy, sesame oil, sugar, garlic, sesame seeds and pepper in a saucepan. Heat till sugar is dissolved. Cool.Add green onions. Make sure all bone fragments have been washed from flanken, sinew and fat trimmed. Add beef and marinate at least 4 hours to overnight in fridge.I use my Food Saver cannisters. Faster. BBQ using charcoal is the best.

        1. use equal amounts of granulated sugar, soy sauce, and sesame oil (for about 4 pounds of short ribs) and mix well. add 6 cloves crushed garlic, 1 bunch of green onions cut on a bias (1 inch in length), pepper to taste and about 1/4 cup toasted sesame seeds. and then the secret ingredient: one bottle of Cola.

          That's right. Cola. But it's gotta come from the glass bottle, usually found at Mexican/Latino shops because it's made with sugar cane, NOT corn syrup.

          The acid in the soda tenderizes the meat (the kiwi in the recipe i used to use disintegrated the meat) and the sugar adds flavor.

          Sounds odd, but my mother learned it from a friend of hers and showed it to me. I refused, but learned better.

          3 Replies
          1. re: wasabi

            OK, I'm fascinated by your recipe, but I don't think that I am going to have the opportunity to seek out the glass bottled Coke in time to start my marinade. I will absolutely try it in the near future!!!

            1. re: Kater

              oh for the 4 pounds of meat, i usually use one cup of sugar, soy, and sesame oil. the quality of oil is key, and my consistent fave is Kadoya. do let me know how it turns out for you!

            2. re: wasabi

              i usually use a dark soda(never root beer) with sagogi dashida, minced onions, carrots, soy sauce, and sesame seed oil. try it, i learned it from my half sister(she's Korean)

            3. Doesn't the marinade have goguchang (sp?) in it?

              2 Replies
              1. re: C. Hamster

                When I make bulgogi, I put gojuchang in but that's been an improvisation and the recipes I've found don't include it. When I looked for galbi recipes none of them included it so I'm afraid to add it and make an inauthentic dish.

                1. re: C. Hamster

                  no gochujang in kalbi. but you can use it in a myriad of other marinated meat dishes. try adding half a cup of gochujang to sugar, sesame oil, and soy (about 1/2 cup each as well). a handful of toasted sesame seeds and sliced white onions goes into the mixture and massage this into some thinly sliced pork. let it marinate for a few hours or overnight and sear it/grill it on super hot surface. killer with nothing but white rice.