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[meats] BBQ – Kalbi & Bulgogi



The meal itself isn’t that unhealthy, its just that Korean BBQ is so damn good that you just can’t refrain from stuffing yourself silly. Its also so incredibly easy too – the overnight marinade does all of the work, and you get all of the credit. There are 2 main types of beef in the Korean BBQ lineup: Kalbi (short ribs) & Bulgogi (thin slices of rib-eye). The marinated Kalbi gets thrown on the super-hot BBQ grill and the Bulgogi is cooked at the table on a portable butane-powered grill. You certainly could just cook it in your kitchen and bring it to the table to serve. I also have Kimchee (spicy, pickled cabbage/carrots) at the table, lettuce leaves and lots of white short-grained rice on the table.
KALBI are short ribs, cut on the cross-section (is that the right terminology?) They are thin 1/2″ slices of ribs that are marinated in soy sauce, brown sugar, pear juice, garlic, ginger and sesame oil. Every Korean family has their secret concoction for the marinade.

Ingredients

The Meat
3-4 short rib slices per person
1/4 lb of Bulgogi per person
1 jar of Kalbi marinade
1 jar of Bulgogi marinade
1-2 carrots, shredded or julienned
1 julienned onion
2-4 stalks green onion, sliced in 1″ lengths
2-4 cloves garlic, minced


Method

You could go to your butcher and ask him to cut the short ribs for you. Instead of rib-eye, you could use thinly sliced flank steak or really any type of thinly sliced beef) – Combine marinade, some carrots/onion/green onion/garlic and Kalbi in large zip-top bag.

Do the same for the Bulgogi. Marinate the meat overnight, up to 3 days – Kalbi gets the BBQ grill treatment – Bulgogi is cooked at table

**Gluten free notes – while the marinade in the bottle is NOT gluten-free, I tagged this meal as Gluten-Free because it is easy enough to make your own marinade gluten-free. Hmmm…yeah. I should have just written the recipe for making the marinade from scratch….ok, I’ll do that soon. In meantime, just google for a recipe for the marinade and substitute with gluten-free soy sauce.

The Rice
Lots of white short grained rice (Korean or Japanese style) – I make enough rice to have 1-2 cups cooked rice per person. Here is a great 3-part tutorial on Korean Rice.

The Supporting Players
lettuce leaves (leafy, soft), kimchi, other picked radishes, salted seaweed sheets (you can use seaweed to wrap the meat instead of lettuce)

A good hostess never lets a silly thing like a natural disaster ruin a party!. Grab the largest fry pan that you have (or a fancy griddle) – and now you have a table-top grill – everyone can cook their own Bulgogi. The Bulgogi marinade is slightly different from the Kalbi marinade – look at the jars and get one of each.

Step 1: fry a piece of Bulgogi

Step 2: lettuce in palm of hand, add rice, add Bulgogi, top with Kimchee

Step 3: eat Or, you could just skip the wrapping thing altogether:

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