On a whim I picked up a package of Korean BBQ beef
(please don't have a fit that I misuse the B word, that's what
they called it). It was awfully good, if salty. I'd love to make
that myself. I see a lot of recipes, mostly soy sauce, brown
sugar, rice wine vinegar?

I see that it's often made with beef short ribs, that's okay with
me because I love them. This product might have been made
with skirt steak, but I'm not sure, it was thicker than the skirt
steak I normally see.

I guess I'm asking if anyone's made it, and have any advice.
Or a recipe. Besides calling it Korean barbecue, they called it
Galbi.

nancy

"Nancy Young" > wrote in message
...
> On a whim I picked up a package of Korean BBQ beef
> (please don't have a fit that I misuse the B word, that's what
> they called it). It was awfully good, if salty. I'd love to make
> that myself. I see a lot of recipes, mostly soy sauce, brown
> sugar, rice wine vinegar?
>
> I see that it's often made with beef short ribs, that's okay with me
> because I love them. This product might have been made with skirt steak,
> but I'm not sure, it was thicker than the skirt
> steak I normally see.
>
> I guess I'm asking if anyone's made it, and have any advice.
> Or a recipe. Besides calling it Korean barbecue, they called it Galbi.
>
> nancy

Usually called KALBI here on the coast

http://www.foodnetwork.com/food/reci..._34703,00.html

Good stuff

A Google for either will yield many recipes.

One of my favorite places is/was a do-it-yourself Korean BBQ with the grill
built into the table.

Dimitri

"Dimitri" > wrote

> "Nancy Young" > wrote

>> I guess I'm asking if anyone's made it, and have any advice.
>> Or a recipe. Besides calling it Korean barbecue, they called it Galbi.

> Usually called KALBI here on the coast

How funny!

> http://www.foodnetwork.com/food/reci..._34703,00.html

You know what's funny? In the back of my mind I remembered
Bobby Flay shopping and cooking with a Korean woman, and I
thought, she marinated some beef, I bet this is what she made.
I half-heartedly looked for the recipe, and here you posted it!

Thank you!

> Good stuff
>
> A Google for either will yield many recipes.
>
> One of my favorite places is/was a do-it-yourself Korean BBQ with the
> grill built into the table.

On that episode, they ate somewhere like that, and she said the
price you pay is your clothing winds up smelling like BBQ. heh.
Okay by me, though I don't know of a place around here.

Thanks for your help.

nancy

On May 27, 7:03*am, "Nancy Young" > wrote:
> On a whim I picked up a package of Korean BBQ beef
> (please don't have a fit that I misuse the B word, that's what
> they called it). *It was awfully good, if salty. *I'd love to make
> that myself. *I see a lot of recipes, mostly soy sauce, brown
> sugar, rice wine vinegar?
>
> I see that it's often made with beef short ribs, that's okay with
> me because I love them. *This product might have been made
> with skirt steak, but I'm not sure, it was thicker than the skirt
> steak I normally see.
>
> I guess I'm asking if anyone's made it, and have any advice.
> Or a recipe. *Besides calling it Korean barbecue, they called it
> Galbi.

Or Kalbi. Here's a link to an npr story about it that includes a
recipe, cooking tips, and some history. What you had was probably
short ribs but butterflied so you didn't recognize the cut. -aem
http://tinyurl.com/6rexho

"aem" > wrote

>On May 27, 7:03 am, "Nancy Young" > wrote:

>> I see that it's often made with beef short ribs, that's okay with
>> me because I love them. This product might have been made
>> with skirt steak, but I'm not sure, it was thicker than the skirt
>> steak I normally see.

>Or Kalbi. Here's a link to an npr story about it that includes a
>recipe, cooking tips, and some history. What you had was probably
>short ribs but butterflied so you didn't recognize the cut. -aem
> http://tinyurl.com/6rexho

Oh, I like that article, that was cute. Thanks. I think you are
right about the short ribs. I will be making this soon, assuming
I can find the short ribs. I bought the packaged galbi(kalbi) at
Costco, it caught my eye. Good stuff.

nancy

Nancy Young wrote:
>
> On a whim I picked up a package of Korean BBQ beef
> (please don't have a fit that I misuse the B word, that's what
> they called it). It was awfully good, if salty. I'd love to make
> that myself. I see a lot of recipes, mostly soy sauce, brown
> sugar, rice wine vinegar?
>
> I see that it's often made with beef short ribs, that's okay with
> me because I love them. This product might have been made
> with skirt steak, but I'm not sure, it was thicker than the skirt
> steak I normally see.
>
> I guess I'm asking if anyone's made it, and have any advice.
> Or a recipe. Besides calling it Korean barbecue, they called it
> Galbi.
>
> nancy

Try this, but I haven't made it so not vouching for the recipe.

Steamed beef spare ribs (galbijjim) From: 'Korean Home Cooking'

20 oz/600 g beef spare ribs
4 cups/32 oz/1 l water
1/2 medium daikon/mooli or 10 peeled chestnuts
1 medium carrot
8 dried Chinese mushrooms, soaked for 30 minutes in several changes of
water
1 egg, separated

Cut ribs into 2-inch section. Place in a bowl of water and soak for 1
hour to clean.
Place ribs in large saucepan, add water and bring to a boil. Boil until
liquid reduces by half, 15--20 minutes.

[hey don't shoot the messenger ]

Marinade:

6 tbs light soy sauce
6 tbs pear juice or grated pear (nashi/bae/Asian pear or firm pear)
3 tbs sugar
2 scallions/spring onions/green onions
2 cloves garlic, crushed
1 tbs sesame oil
1 tbs pan-roasted, ground sesame seeds
2 tbs malt liquid/syrup (mullyeot)
freshly ground black pepper to taste

Combine in a glass/ceramic bowl.

Remove ribs from beef stock, set aside. Add in 2/3 of the marinade to
the stock and cook over medium heat for about 20 minutes.

Peel daikon and carrot, cut into bite-sized cubes. Immerse in rapidly
boiling water for about one minute then remove and set aside. Squeeze
excess water from the mushrooms. Remove and discard stems. Leave caps
whole.

Add marinade, daikon and carrot and beef ribs to stock. Continue cooking
until ribs are very tender, about 20 minutes.

Fry beaten egg yolk/egg white separately to make pancakes. Cut into
diamond shapes.

Arrange spare ribs on a serving dish, garnish with egg diamonds and
serve with steamed rice.

Nancy Young wrote:
> On a whim I picked up a package of Korean BBQ beef
> (please don't have a fit that I misuse the B word, that's what
> they called it). It was awfully good, if salty. I'd love to make
> that myself. I see a lot of recipes, mostly soy sauce, brown
> sugar, rice wine vinegar?
>
> I see that it's often made with beef short ribs, that's okay with
> me because I love them. This product might have been made
> with skirt steak, but I'm not sure, it was thicker than the skirt
> steak I normally see.
>
> I guess I'm asking if anyone's made it, and have any advice.
> Or a recipe. Besides calling it Korean barbecue, they called it
> Galbi.

My sister-in-law is Korean, and I use her mother's recipe:

1 part soy sauce (not lite)
1 part sugar
1 part water

(I often add minced garlic, but she only does that for bulgogi, not
for galbi.)

Marinate for at least 24 hours, preferably 2 days. Grill fairly
quickly -- they can get overdone if you're not careful.

We love the stuff around here. Serve with sticky white rice.

Serene

"Nancy Young" > wrote in message
...

> On a whim I picked up a package of Korean BBQ beef
Besides calling it Korean barbecue, they called it
> Galbi.
>
> nancy

As noted it is angelized in different ways, so check out Korean Cooking
sites and look for similiar listings such as a Kal Bi Jim or Kalbi Kui.
http://www.epicurious.com/recipes/fo...RT-RIBS-106843
http://www.epicurious.com/recipes/fo...RT-RIBS-237655

another name for the cut of meat in the US is Flanken. The sauce, like
many other sauces, it is different in the many regions. the basic is soy
sauce, sesame oil, garlic, green onions, sugar and chilli (chile) pepper,
sometimes a bit of fruit puree. If you cannot find gochujang (Korean
hot-pepper paste), a sambal is very close sub. Adjust the heat to your
taste.