Friday, September 23, 2011

Bulgogi and Kalbi/Galbi(Korean barbecued beef)

There are three dishes in Korean cuisine most people are familiar with. The first one is kimchi which is  fermented spicy cabbage.  The 2nd and 3rd most popular are Korean barbecued beef dishes, Bulgogi and Kalbi / Galbi.  The primary difference between bulgogi and kalbi/galbi, is the cuts of beef used, although the marinate is the same..  Kalbi/Galbi uses short-ribs while Bulgogi  is thinly sliced, against the grain rib-eye steak.  The marinate makes these two types of beef,  sweet, tender, juicy and makes a deliciously enjoyable eating experience.  Originally cooked over a wood fire but when prepared in at home or restaurants nowadays, the meat is often seared on a special curved broiler plate/hibachi grill placed in the middle of the table, where each guest cooks his or her own.

Bulgogi and Kalbi/Galbi are served as a main dish with a bowl of hot steamy white rice or as a component in other Korean dishes such as japchae, lettuce wraps, banchan (an assortment of Korean side dishes), bibimbap, and kimbap to name a few.  I will post some of the banchan recipes in my up-coming postings, so do come back for them.


1-1.5 lbs. of thinly sliced rib-eye steak (available from a Korean market). Or you can slice your own rib-eye or sirloin steak across the grain into paper thin slices. Partially freezing the beef helps with cutting clean slices.


2 lbs Kalbi/Galbi

1/3 cup of soy sauce
3 tbsps fine granulated sugar
1 tbsp sesame oil
3 cloves of garlic, minced(i use a garlic press)
1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers
2  stalks spring onions including the white parts, finely sliced into small pieces
1/4 tsp freshly ground black pepper


Whisk all the ingredients together in a shallow casserole except beef and onions. When most of the sugar has dissolved, add beef or kalbi/galbi and onion slices to the bowl and massage the marinade with your hands into each slice of beef.

Cover and refrigerate for at least 1 hour. Kalb/Galbi is thicker, so i like to marinate is longer.

To pan fry, place a few slices of beef in single layers, completely flat on a hot oiled special curved broiler plate/hibachi grill and fry each side until cooked or cook the bulgogi until the edges have turned dark brown and crispy.

Serve with a bowl of hot rice.


1 comment:

Reese Darragh said...

Hi Aunt Lily,

That looks so good and you make your own banchan too! Amazing. Can't wait to try it

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