Korean Kalbi Recipe

This is probably the best recipe of mine, and it goes back to my high school years in Guam. My mother used to prepare kalbi when we had family occasions and friend’s get together at the Tumon beach. Her recipe and ingredients are all in her taste, and it was always a challenge to get the perfect recipe. She would tell me to add this and that but how much was never easily passed on to me. I have tried many different recipes, but this one so far is the best Korean kalbi recipe which I would like to share. My friends agree so please try it and spread the recipe. I guarantee you my kalbi recipe will win your party crowd and enjoy what I like. The kalbi recipe calls for 2 packs of kalbi or about 6 – 8 lbs.

Make sure you get the “thin cut” as this greatly affects the outcome. The thinner, the better. Kalbi is fatty so look for a lean but marveled version like the one above. It’s very important to cut off excess fat and massage the meat over the running water. By this, I mean press with your index finger and thumb like you are making it thin. Just don’t rip it and don’t worry because this will allow the meat to absorb the ingredients below more efficiently. If you don’t do this, the kalbi will be hard and chewy.

Grind the “50″ cloves of garlic. Yeah, that’s a lot of garlic but don’t worry. It’s worth it! Do not chop garlic, you need to grind it to almost like a paste and then in a bowl, add:

• 1 cup of Kikkoman shoyu (I highly recommend Kikkoman brand)
• 1 cup of brown sugar
• 1/2 cup of sake
• 1/4 cup of water
• 1/4 cup of sesame oil
• 1/4 cup of honey
• Dash of black pepper

Mix them together and you will notice the liquid to be like a syrup. Taste it. It should be sweet and garlic explosion in your mouth. That is the key. If it’s salty, you did it wrong. Always remember – sweet and garlic flavor. Then dip the rinsed kalbi over the sauce and then put in the plastic container. Let it marinade for at least 24 hours.

This kalbi is ready for tomorrow’s bbq party. Oishi zou!!!!!