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May 19, 2013


Kalbi is synonymous to Korean food. It’s beef short ribs sliced flaken style (also called LA Kalbi). I finally see this meat sliced flaken style more frequently than 10 years ago when my family moved to Florida. And if you can find a butcher to custom cut the meats. could get this.

This sauce can be used in many recipes and I think it is my simple version of teriyaki sauce. It’s with basic ingredients that most would have in their kitchen.

1 cup of soy sauce
1 cup of water
1 cup of sugar
minced garlic (spoonful)
pepper (sprinkle)
1 tsp Seasme oil (a little goes a long way)
minced ginger (optional)

Most korean kalbi recipe calls for apple or pear puree but it’s really unnecessary.

I learned from my family that you can mince a bottle of garlic and ginger and it keeps for months. Makes cooking korean food easier. I even use the garlic in my Italian recipes. I also freeze whole peeled garlic.

Mix all the ingredients above in a big storage bowl. It should big enough to fit all the meat. Ensure the sauce covers all the meat. I usually marinade my meat overnight at the minimum but can leave it in marinade for couple of days. And if you bought too much. . freeze it in your perfect portion for next time.

marinating kalbi

Kalbi is best grilled. You also can cook them on stove top in a pan or bake them.

This sauce can also be used for Bulgogi (thinly sliced rib eye – as a cheaper alternative I usually get a roast on sale in the case and ask the butcher to slice it on a deli slicer as thin as you slice philly cheese steak meat)


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One Comment
  1. David permalink

    Love it. All-time favorite.


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