Kalbi in the 505 - w/ Pr0n

[ShadowDriver]

I was thankful to discover some reasonable flanken-cut beef ribs this week after an incredibly anemic showing last week at the DoD Commissary.

This morning, I dragged my Momma to the Talin Market on Rte 66/Central Ave... Kalbi Marinade... fresh cucumber kimchi and fresh napa cabbage kimchi.... yaki mandu...

Between monsoon storms 'round the 505, I fired up the 26er.

Bit of rice... Yaki Mandu... Kimchis...

ULC will roll in and put me to shame in a few minutes (or so I hope).

Fun to introduce Mom, a VA country girl, to Korean fare. She crushed it.

 

[Titch]

Looks good, better still spending time with Mom:thumb:

 

[Stingerhook]

One fine meal Marc.

 

[TwoWheeler]

Kalbi is one of my favorite things to come off the grill.

I have never tried them cut flanken style, though. I take individual ribs, lay them meat side down on the cutting board and slice about an 1/8” thick most of the way through, then flip the meat out at the “hinge”, turn it 90 degrees and repeat, Jacobs Ladder style. I end up (if I don’t screw up) with a long, thin strip of meat, which is real easy to handle on the grill. The marinade penetrates better and there’s more surface area for charring.

I have no idea where I got that technique from.

 

[ronbrad62]

That's the way to treat your mom! Nice meal.

 

[kevinstaggs]

Your cooks never disappoint - looks fantabulous. Good on you for treating Mom to a great meal.


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[Moose]

 

[jzadski]

There's something very special when Mom enjoys your cooking that much.

 

[mcyork28]

That looks great!

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[ulc]

Excellent! You can't get more Korean than that!

I have 2 weeks trip to Korea booked for September. My wife and I will visit Seoul, Jeju island, and Busan. Can't wait!

 

[ulc]

Kalbi is one of my favorite things to come off the grill.

I have never tried them cut flanken style, though. I take individual ribs, lay them meat side down on the cutting board and slice about an 1/8” thick most of the way through, then flip the meat out at the “hinge”, turn it 90 degrees and repeat, Jacobs Ladder style. I end up (if I don’t screw up) with a long, thin strip of meat, which is real easy to handle on the grill. The marinade penetrates better and there’s more surface area for charring.

I have no idea where I got that technique from.

That's how they do it in Korea. English cut is the traditional Korean style. Flanken or LA cut is American style. Both are excellent. But if I'm paying and eating at a restaurant, I want the English cut.

 

[gtr]

That 26 has been getting the love and attention it deserves, and it looks like it's treating y'all well in return!

Nice cook as always. Kalbi is one of those things that floats around in the back of what's left of my mind like "yeah I should try that", and this post confirms that yeah, indeed, I do need to try that.

 

[TwoWheeler]

That's how they do it in Korea. English cut is the traditional Korean style.

So now when I make it, I can get all smug, sanctimonious and purist and tell everybody I’m doing it the “right” way? Cool! :becky:

 

[cowgirl]

Fantastic meal, Shadow!

 

[Learning to BBQ]

Another amazing cook Marc! I bet Mom loved that!

I wish I knew more about Asian flavours and cooking, but I got guys like you here to learn from, thanks!

 

[Learning to BBQ]

So now when I make it, I can get all smug, sanctimonious and purist and tell everybody I’m doing it the “right” way? Cool! :becky:

Made me spit out my drink when I read that, lol.

......and yes, you may! :biggrin1: