Nice Cookies

I’ve looked online for a good kalbi recipe, but came across so many that I wasn’t sure which to go for. Typical info overload. It is one of my favorite dishes, but so far have been limited to getting it at a restaurant which tends to be pretty expensive.

Anyway, if someone could either type up a recipe or just point me to a website that has a good recipe, I’d appreciate it.
add some Beef Dashida – basically Korean MSG (though not nearly as headachey) – which I don’t believe websites will generally tell you. Also, before you cook the beef wash it. In that I mean douse it in some water and drain it/squeeze – not too much though cuz you don’t want mush for dinner….

But agree with the above, it is virtually the same as the marinade for bulgogi. With the ingredients added to your taste.

Water or vinegar or rice wine (whichever your tastes buds would prefer)
Some sesame oil
Sugar
Soy sauce
Onion
Green onion
Garlic
and maybe some ginger – typically we don’t use it but a little bit never hurt anyone.

lol, so can someone give me a recipe for bulgogi? is the main difference just cut of meat?

in short… yes
i just mess around with the above ingredients till i get something relatively delish. i just bought a korean cookbook to give a friend so if it’s any good i’ll post up the recipe as im not big on measuring stuff rather than tossing a good measure of this and that.
My recipe for good galbi. Is leave my apartment (uh shoebox) walk past the hadan rotary go down yagwon lane for 8 blocks and go to the cheap meat place and make order sa portions.

Oh did I mention I live in Korea.
hehe, that’s no fair. around here it is around $25 for an order at the restaurant and you need to order at least 2 to be able to grill it at your own table. and i still can’t figure out why they can’t figure out how to cook it properly in the kitchen. i mean wtf? why do they end up making it so much chewier than when you cook it yourself?

ok we went to our favroite galbi place last night. Sa means 4 in Korean. (Death in Chinese so buildings here dont have a fourth floor). Now here is the tips I can offer you. Koreans believe the more fat and meat that is on the bone the tastier it is. So the leaner the cut the cheaper the meat. (interesting ha). That is another reason why I like going to the cheap place the cut is very lean. and the other part is the marinade. 3 hours minimum. oh its between $3 and $4 a serving. Plus we also have an all we can eat Galbi place for $7,500 won.
Go to a Korean store and buy the pre-made marinade. It’s very good

.

even my korean friends use this marinade that’s available at most korean markets. I dunno what it’s called since I can’t read korean, but it comes in a big square bottle with a red label
ok, so i got a recipe from my korean friend. heck, had i known he knew how to cook i would have asked him in the first place. i called him to see if he knew a place where i could buy the premade marinade and he told me.

i bought the ribs and made this on monday. i went with the flanken style short ribs since that was how my friend’s mom always made it, but at pathmark they were thicker than what i was used to. so, i cut it down the middle of the meat lengthwise to make sure to get a good marinade going on.

1/2 cup soy sauce
1/2 cup rice wine (he wasn’t sure if it was rice wine or rice wine vinegar, but realized after i bought and made it with vinegar that it was just the wine. it came out fine anyway)
5 cloves of garlic minced
1 pear grated plus the juice that came out from grating
3 green onions chopped
3 tblspoon of sugar (i used honey instead)
salt, pepper, red pepper flake

it came out really good. the only semi-bad part was that i accidentally bought instead of so it was a bit hotter than i expected.
sang galbi ftw (i think i got the name right)

it’s just galbi without the marinade.

i posted the recipe that i got from my friend that was pretty good.

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