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Korean BBQ

post #1 of 6
Thread Starter 
So I've been asked to put together some Q for our Tae Kwon Do studio. Trying to google Korean BBQ, is getting a lot of Crock Pot stuff.

Anyone have any ideas, rubs, or sauces to share with a Korean Style?
post #2 of 6
Look for bulgogi I and Kalbi.
Edited by Okie362 - 11/24/15 at 6:49pm
post #3 of 6

Here's a simple recipe, just marinade overnight and throw on the grill.

 

Kalbi Marinade Recipe

1 1/2 cups  soy sauce 

3/4 cup white sugar

1/4 cup sesame oil

5 cloves of garlic, minced

1/2 of a medium yellow onion, chopped

3 large green scallions, cut into small pieces

2 tbl toasted sesame seeds

1/2 tsp of red pepper flakes

4-6  pounds of Korean short-ribs

 

 
kalbimarinade1

 

DIRECTIONS:

Place ribs in a large ziplock bag or a dish that can hold them all  (I used a large pot with lid).  Combine all the ingredients together and stir for 1 minute.  Pour the marinade into the pot, dish, or ziplock  over the meat making sure all the ribs have been coated.  Cover and refrigerate over night.  The next morning make sure to place the ribs that were on the bottom on top, and vice versa.  Continue to refrigerate until its time to grill.

Heat grill to medium-high heat and when the grill is nice and hot add meat.  Grill each side for 3-4 minutes.  Garnish with addional slices of scallions and toasted sesame seeds.

post #4 of 6

Make sure the ribs are flanken-cut, marinade as above (most all grocery stores will have a marinade for this) and grill them hot and fast. You'll have people lining up for more!!

post #5 of 6
Quote:
Originally Posted by hawnsmoker View Post
 

Here's a simple recipe, just marinade overnight and throw on the grill.

 

Kalbi Marinade Recipe

1 1/2 cups  soy sauce 

3/4 cup white sugar

1/4 cup sesame oil

5 cloves of garlic, minced

1/2 of a medium yellow onion, chopped

3 large green scallions, cut into small pieces

2 tbl toasted sesame seeds

1/2 tsp of red pepper flakes

4-6  pounds of Korean short-ribs

 

 
kalbimarinade1

 

DIRECTIONS:

Place ribs in a large ziplock bag or a dish that can hold them all  (I used a large pot with lid).  Combine all the ingredients together and stir for 1 minute.  Pour the marinade into the pot, dish, or ziplock  over the meat making sure all the ribs have been coated.  Cover and refrigerate over night.  The next morning make sure to place the ribs that were on the bottom on top, and vice versa.  Continue to refrigerate until its time to grill.

Heat grill to medium-high heat and when the grill is nice and hot add meat.  Grill each side for 3-4 minutes.  Garnish with addional slices of scallions and toasted sesame seeds.

 

No asian pear in the marinade?

post #6 of 6

There are many variations to the recipe.  Pear is used often, substitute honey for sugar, add Soju (Vodka or other spirits)...

 

I spent a lot of time in Korea and was married to an excellent Korean cook.  Just like our recipes, everyone has their own little twist they put on things.

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