[FONT="]Korean BBQ has got to be some of the tastiest food on earth, and something we enjoyed quite frequently when we lived in Los Angeles thanks to the wonderful Asian/Korean market just around the corner from us with a fine selection of ready to cook pre-marinated Korean meats. [/FONT]
[FONT="]Unfortunately, now that we’re living in middle Tennessee, that’s not an option, so we’ve had to come up with our own recipes to duplicate this mouth watering cuisine at home. Two of the most popular dishes are Short Rib Kalbi, where bone in or boneless beef short ribs are marinated in a soy/sesame/sweet marinade, and Bulgogi, a spicy chile based marinade usually used for pork, though we often use chicken. [/FONT]
[FONT="]Last year after quite a bit of tinkering, we found we had come up with respectable equivalents of these marinades, and have served them to numerous guests to very positive reviews.[/FONT]
[FONT="]The latest installment of our Korean BBQ started out with some boneless short rib meat, which I began slicing into thin strips:[/FONT]
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[FONT="]After it was all sliced, I put it into a bag and poured in the Kalbi marinade:[/FONT]
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[FONT="]Then a similar approach with boneless chicken thighs, which were first pounded into relatively equal thickness pieces:[/FONT]
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[/FONT]
[FONT="]In went the bulogi marinade:[/FONT]
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[FONT="]The meat went in the fridge for the whole day.[/FONT]
[FONT="]Fired up the Weber kettle, with grilling flat top, and started with the beef:[/FONT]
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[/FONT]
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[FONT="]When the beef was done, cooked up the spicy chicken:[/FONT]
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[/FONT]
[FONT="]Here’s the whole meal plated, with kimchi fried rice topped with spicy chili oil & crispy garlic chips:[/FONT]
[FONT="]
[/FONT]
[FONT="]Thanks fer lookin![/FONT]
[FONT="]Unfortunately, now that we’re living in middle Tennessee, that’s not an option, so we’ve had to come up with our own recipes to duplicate this mouth watering cuisine at home. Two of the most popular dishes are Short Rib Kalbi, where bone in or boneless beef short ribs are marinated in a soy/sesame/sweet marinade, and Bulgogi, a spicy chile based marinade usually used for pork, though we often use chicken. [/FONT]
[FONT="]Last year after quite a bit of tinkering, we found we had come up with respectable equivalents of these marinades, and have served them to numerous guests to very positive reviews.[/FONT]
[FONT="]The latest installment of our Korean BBQ started out with some boneless short rib meat, which I began slicing into thin strips:[/FONT]
[FONT="]
[/FONT]
[FONT="]After it was all sliced, I put it into a bag and poured in the Kalbi marinade:[/FONT]
[FONT="]
[FONT="]
[/FONT]
[FONT="]Then a similar approach with boneless chicken thighs, which were first pounded into relatively equal thickness pieces:[/FONT]
[FONT="]
[/FONT]
[FONT="]In went the bulogi marinade:[/FONT]
[FONT="]
[/FONT]
[FONT="]The meat went in the fridge for the whole day.[/FONT]
[FONT="]Fired up the Weber kettle, with grilling flat top, and started with the beef:[/FONT]
[FONT="]
[FONT="]
[/FONT]
[FONT="]When the beef was done, cooked up the spicy chicken:[/FONT]
[FONT="]
[/FONT]
[FONT="]Here’s the whole meal plated, with kimchi fried rice topped with spicy chili oil & crispy garlic chips:[/FONT]
[FONT="]
[/FONT]
[FONT="]Thanks fer lookin![/FONT]