Kalbi - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:04Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
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	#* '''For a gas grill:''' Turn all burners to high. Cover and heat until hot, about 15 minutes. Then turn all burners to medium.		#* '''For a gas grill:''' Turn all burners to high. Cover and heat until hot, about 15 minutes. Then turn all burners to medium.
	# Clean and oil the cooking grate. Grill the ribs, uncovered, until evenly browned on the first side, about 6 minutes, moving them as needed to ensure even cooking and prevent flare-ups. Flip and grill the second side for about 6 minutes more. Transfer to a platter, tent with foil, and let rest for 5 minutes. Serve.		# Clean and oil the cooking grate. Grill the ribs, uncovered, until evenly browned on the first side, about 6 minutes, moving them as needed to ensure even cooking and prevent flare-ups. Flip and grill the second side for about 6 minutes more. Transfer to a platter, tent with foil, and let rest for 5 minutes. Serve.

			[[Category:Meat]]

Tim at 23:43, 26 May 2025

2025-05-26T23:43:17Z

← Older revision		Revision as of 16:43, 26 May 2025
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			Source: https://www.americastestkitchen.com/recipes/14012-kalbi-korean-grilled-flanken-style-short-ribs

	== Notes ==		== Notes ==

Tim: /* Instructions */

2025-05-26T23:42:12Z

Instructions

← Older revision		Revision as of 16:42, 26 May 2025
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	# Working in batches, transfer the ribs to the marinade, turning gently to coat. Submerge completely. Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 days.		# Working in batches, transfer the ribs to the marinade, turning gently to coat. Submerge completely. Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
	# Prepare the grill:		# Prepare the grill:
	#* For a charcoal grill: Open the bottom vent completely. Light a large chimney starter three-quarters full of briquettes (about 4-1/2 qt). When the top coals are partially covered with ash, pour evenly over the grill. Set the grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.		#* '''For a charcoal grill:''' Open the bottom vent completely. Light a large chimney starter three-quarters full of briquettes (about 4-1/2 qt). When the top coals are partially covered with ash, pour evenly over the grill. Set the grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
	#* For a gas grill: Turn all burners to high. Cover and heat until hot, about 15 minutes. Then turn all burners to medium.		#* '''For a gas grill:''' Turn all burners to high. Cover and heat until hot, about 15 minutes. Then turn all burners to medium.
	# Clean and oil the cooking grate. Grill the ribs, uncovered, until evenly browned on the first side, about 6 minutes, moving them as needed to ensure even cooking and prevent flare-ups. Flip and grill the second side for about 6 minutes more. Transfer to a platter, tent with foil, and let rest for 5 minutes. Serve.		# Clean and oil the cooking grate. Grill the ribs, uncovered, until evenly browned on the first side, about 6 minutes, moving them as needed to ensure even cooking and prevent flare-ups. Flip and grill the second side for about 6 minutes more. Transfer to a platter, tent with foil, and let rest for 5 minutes. Serve.

Tim: /* Instructions */

2025-05-26T23:41:25Z

Instructions

← Older revision		Revision as of 16:41, 26 May 2025
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	# Working in batches, transfer the ribs to the marinade, turning gently to coat. Submerge completely. Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 days.		# Working in batches, transfer the ribs to the marinade, turning gently to coat. Submerge completely. Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
	# Prepare the grill:		# Prepare the grill:
	#* For a charcoal grill: Open the bottom vent completely. Light a large chimney starter three-quarters full of briquettes (about 4½ qt). When the top coals are partially covered with ash, pour evenly over the grill. Set the grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.		#* For a charcoal grill: Open the bottom vent completely. Light a large chimney starter three-quarters full of briquettes (about 4-1/2 qt). When the top coals are partially covered with ash, pour evenly over the grill. Set the grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
	#* For a gas grill: Turn all burners to high. Cover and heat until hot, about 15 minutes. Then turn all burners to medium.		#* For a gas grill: Turn all burners to high. Cover and heat until hot, about 15 minutes. Then turn all burners to medium.
	# Clean and oil the cooking grate. Grill the ribs, uncovered, until evenly browned on the first side, about 6 minutes, moving them as needed to ensure even cooking and prevent flare-ups. Flip and grill the second side for about 6 minutes more. Transfer to a platter, tent with foil, and let rest for 5 minutes. Serve.		# Clean and oil the cooking grate. Grill the ribs, uncovered, until evenly browned on the first side, about 6 minutes, moving them as needed to ensure even cooking and prevent flare-ups. Flip and grill the second side for about 6 minutes more. Transfer to a platter, tent with foil, and let rest for 5 minutes. Serve.

Tim: /* Grilled Marinated Ribs */

2025-05-26T23:40:57Z

Grilled Marinated Ribs

← Older revision		Revision as of 16:40, 26 May 2025
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	Kalbi is known for its bold flavor, tenderness, and popularity at Korean BBQ gatherings.		Kalbi is known for its bold flavor, tenderness, and popularity at Korean BBQ gatherings.

	~~=Grilled Marinated Ribs=~~

	==Ingredients==		==Ingredients==

Tim at 23:40, 26 May 2025

2025-05-26T23:40:46Z

← Older revision		Revision as of 16:40, 26 May 2025
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			== Notes ==

			''Kalbi'' (also spelled ''galbi'') is a Korean dish made from beef short ribs that are marinated and grilled. The word ''galbi'' literally means "rib" in Korean.

			What makes kalbi unique is the marinade—a sweet and savory blend typically made with soy sauce, sugar, garlic, sesame oil, and often pear or kiwi to help tenderize the meat.

			The most popular style is '''LA galbi''', where the ribs are cut across the bone into thin slices. This allows them to cook quickly and soak up more flavor. Kalbi is usually grilled over charcoal for a smoky finish.

			It is commonly served with rice, lettuce leaves for wrapping, and a variety of Korean side dishes (''banchan'').

			Kalbi is known for its bold flavor, tenderness, and popularity at Korean BBQ gatherings.

	=Grilled Marinated Ribs=		=Grilled Marinated Ribs=

Tim: /* Ingredients */

2025-05-26T23:39:09Z

Ingredients

← Older revision		Revision as of 16:39, 26 May 2025
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	==Ingredients==		==Ingredients==
	* ¾ c packed dark brown sugar, for marinade		* 3/4 c packed dark brown sugar, for marinade
	* ⅔ c soy sauce, for marinade		* 2/3 c soy sauce, for marinade
	* 1 c coarsely chopped onion, for marinade		* 1 c coarsely chopped onion, for marinade
	* ½ c canned pineapple chunks, plus 3 tbsp juice, for marinade		* 1/2 c canned pineapple chunks, plus 3 tbsp juice, for marinade
	* ½ green kiwi, peeled, for marinade		* 1/2 green kiwi, peeled, for marinade

	==Instructions==		==Instructions==

Tim at 23:38, 26 May 2025

2025-05-26T23:38:48Z

← Older revision		Revision as of 16:38, 26 May 2025
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			=Grilled Marinated Ribs=

	== Ingredients ==		==Ingredients==
			* ¾ c packed dark brown sugar, for marinade
			* ⅔ c soy sauce, for marinade
			* 1 c coarsely chopped onion, for marinade
			* ½ c canned pineapple chunks, plus 3 tbsp juice, for marinade
			* ½ green kiwi, peeled, for marinade

	~~¾ cup packed dark brown sugar, for marinade~~		==Instructions==
	~~⅔ cup soy sauce, for marinade~~		# Combine the sugar and soy sauce in a small saucepan. Cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove from heat and let cool completely.
	~~1 cup coarsely chopped onion, for marinade~~		# In a blender, puree the onion, pineapple and juice, kiwi, and garlic until smooth, about 30 seconds. Transfer the mixture to a 13x9-inch baking dish. Stir in the wine, oil, and cooled soy sauce mixture until combined.
	~~½ cup canned pineapple chunks, plus 3 tablespoons juice, for marinade~~		# Line a rimmed baking sheet with a triple layer of paper towels. Rinse the ribs under cold running water to remove any bone fragments, then transfer to the prepared sheet. Pat the tops dry with additional paper towels.
	~~½ green kiwi, peeled, for marinade~~		# Working in batches, transfer the ribs to the marinade, turning gently to coat. Submerge completely. Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
			# Prepare the grill:
	== Instructions ==		#* For a charcoal grill: Open the bottom vent completely. Light a large chimney starter three-quarters full of briquettes (about 4½ qt). When the top coals are partially covered with ash, pour evenly over the grill. Set the grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
			#* For a gas grill: Turn all burners to high. Cover and heat until hot, about 15 minutes. Then turn all burners to medium.
	# Combine sugar and soy sauce in small saucepan ~~and cook~~ over medium-high heat, stirring occasionally, until sugar is dissolved. ~~Let~~ cool completely ~~off heat~~.		# Clean and oil the cooking grate. Grill the ribs, uncovered, until evenly browned on the first side, about 6 minutes, moving them as needed to ensure even cooking and prevent flare-ups. Flip and grill the second side for about 6 minutes more. Transfer to a platter, tent with foil, and let rest for 5 minutes. Serve.
	# ~~Combine~~ onion, pineapple and juice, kiwi, and garlic ~~in blender and puree~~ until smooth, about 30 seconds. Transfer ~~onion~~ mixture to ~~13 by 9~~-inch baking dish~~; stir~~ in wine, oil, and soy sauce mixture until combined.
	# Line rimmed baking sheet with triple layer of paper towels. Rinse ribs under cold running water to remove any bone fragments, then transfer to prepared sheet. Pat tops ~~of ribs~~ dry with additional paper towels.
	# Working ~~with a few ribs at a time~~, transfer ribs to marinade, ~~turn~~ gently to coat~~, and submerge in marinade~~. Cover ~~dish~~ with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
	#
	#* ~~FOR A CHARCOAL GRILL~~: Open bottom vent completely. Light large chimney starter three-quarters ~~filled with charcoal~~ briquettes (4½ ~~quarts~~). When top coals are partially covered with ash, pour evenly over grill. Set ~~cooking~~ grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
	#* ~~FOR A GAS GRILL~~: Turn all burners to high~~; cover;~~ and heat ~~grill~~ until hot, about 15 minutes. ~~Turn~~ all burners to medium.
	# Clean and oil cooking grate. Grill ribs, uncovered, until evenly browned on first side, about 6 minutes, moving ~~ribs~~ as needed ~~for~~ even cooking and to prevent flare-ups. Flip ~~ribs~~ and ~~continue to~~ grill ~~until evenly browned on~~ second side, about 6 minutes ~~longer~~. Transfer ~~ribs~~ to platter, tent with ~~aluminum~~ foil, and let rest for 5 minutes. Serve.

Tim: /* Instructions */

2025-05-26T23:35:54Z

Instructions

← Older revision		Revision as of 16:35, 26 May 2025
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	# Working with a few ribs at a time, transfer ribs to marinade, turn gently to coat, and submerge in marinade. Cover dish with plastic wrap and refrigerate for at least 24 hours or up to 2 days.		# Working with a few ribs at a time, transfer ribs to marinade, turn gently to coat, and submerge in marinade. Cover dish with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
	#		#
	** FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.		#* FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
	** FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium.		#* FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium.
	# Clean and oil cooking grate. Grill ribs, uncovered, until evenly browned on first side, about 6 minutes, moving ribs as needed for even cooking and to prevent flare-ups. Flip ribs and continue to grill until evenly browned on second side, about 6 minutes longer. Transfer ribs to platter, tent with aluminum foil, and let rest for 5 minutes. Serve.		# Clean and oil cooking grate. Grill ribs, uncovered, until evenly browned on first side, about 6 minutes, moving ribs as needed for even cooking and to prevent flare-ups. Flip ribs and continue to grill until evenly browned on second side, about 6 minutes longer. Transfer ribs to platter, tent with aluminum foil, and let rest for 5 minutes. Serve.

Tim: /* Instructions */

2025-05-26T23:34:58Z

Instructions

← Older revision		Revision as of 16:34, 26 May 2025
Line 15:		Line 15:
	# Working with a few ribs at a time, transfer ribs to marinade, turn gently to coat, and submerge in marinade. Cover dish with plastic wrap and refrigerate for at least 24 hours or up to 2 days.		# Working with a few ribs at a time, transfer ribs to marinade, turn gently to coat, and submerge in marinade. Cover dish with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
	#		#
	* FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.		** FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
	* FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium.		** FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium.
	# Clean and oil cooking grate. Grill ribs, uncovered, until evenly browned on first side, about 6 minutes, moving ribs as needed for even cooking and to prevent flare-ups. Flip ribs and continue to grill until evenly browned on second side, about 6 minutes longer. Transfer ribs to platter, tent with aluminum foil, and let rest for 5 minutes. Serve.		# Clean and oil cooking grate. Grill ribs, uncovered, until evenly browned on first side, about 6 minutes, moving ribs as needed for even cooking and to prevent flare-ups. Flip ribs and continue to grill until evenly browned on second side, about 6 minutes longer. Transfer ribs to platter, tent with aluminum foil, and let rest for 5 minutes. Serve.