Thread: Kalbi for dinner

Nancy Young wrote:
> I saw some nice looking beef short ribs in the store and picked up a
> couple of packages. I decided to try to make
> kalbi/galbi with the ingredients I had on hand and came
> across this recipe.
>
> http://www.npr.org/templates/story/s...toryId=4793091
>
> I wound up making it in the crockpot, they cooked on low all
> day, since 9:30 this morning. They are tasty, falling apart. I'm
> glad I did use lower sodium soy sauce. I served them with rice
> and green peas.
> Next time I will look up the recipes people posted for me when
> I asked, and choose another recipe, and use the correct cut of meat,
> assuming I can find it then.
> nancy

My Korean mother-in-law used to make great kalbi. She would use a big
block of short rib cut across the bone about 4" wide that was
butterflied in an unusual way. Her marinade was thin and watery with
floating bits of green onions that grilled or fried up perfectly while
mine is more like a teriyaki sauce that burns into a charred mess when
fried. I told my wife to get the recipe from her 20 years ago but for
some reason she has been unable to do this. The recipe is slipping
through my fingers and will soon be lost to me forever. :-(

dsi1 wrote:
> Nancy Young wrote:

>> Next time I will look up the recipes people posted for me when
>> I asked, and choose another recipe, and use the correct cut of meat,
>> assuming I can find it then.
>> nancy
>
> My Korean mother-in-law used to make great kalbi. She would use a big
> block of short rib cut across the bone about 4" wide that was
> butterflied in an unusual way. Her marinade was thin and watery with
> floating bits of green onions that grilled or fried up perfectly while
> mine is more like a teriyaki sauce that burns into a charred mess when
> fried. I told my wife to get the recipe from her 20 years ago but for
> some reason she has been unable to do this. The recipe is slipping
> through my fingers and will soon be lost to me forever. :-(

Oh! Bummer. And your mil fries it, not grills it? I hope you find
a suitable recipe.

nancy

Nancy Young wrote:

> Oh! Bummer. And your mil fries it, not grills it? I hope you find
> a suitable recipe.
>
> nancy

Actually, I don't remember her cooking those at all. Maybe the men are
supposed to do the grilling in Korea? The ingredients are pretty obvious
- a ton of garlic, shoyu, sugar, green onions, sesame oil, toasted
sesame. It could be that she uses no salt or pepper. Hers comes out as
light, mine is thicker and icky sweet. Maybe she adds water or some
other thinner, maybe she's using a different type of shoyu but my sauce
falls short. It's OK, I guess but I like hers better. I will try the
recipe you cite. What does the recipe mean by 6 "large green onions?"

david

dsi1 wrote:
> Nancy Young wrote:
>
>> Oh! Bummer. And your mil fries it, not grills it? I hope you find
>> a suitable recipe.

> Actually, I don't remember her cooking those at all. Maybe the men are
> supposed to do the grilling in Korea? The ingredients are pretty
> obvious - a ton of garlic, shoyu, sugar, green onions, sesame oil,
> toasted sesame. It could be that she uses no salt or pepper.

Mine turned out plenty salty using lower sodium soy sauce.

>Hers
> comes out as light, mine is thicker and icky sweet. Maybe she adds
> water or some other thinner, maybe she's using a different type of
> shoyu but my sauce falls short. It's OK, I guess but I like hers
> better. I will try the recipe you cite. What does the recipe mean by
> 6 "large green onions?"

Scallions.

nancy

On Sat, 26 Jul 2008 17:26:45 -0400, "Nancy Young" <[email protected]>
wrote:

>I saw some nice looking beef short ribs in the store and
>picked up a couple of packages. I decided to try to make
>kalbi/galbi with the ingredients I had on hand and came
>across this recipe.
>
>http://www.npr.org/templates/story/s...toryId=4793091
>
>I wound up making it in the crockpot, they cooked on low all
>day, since 9:30 this morning. They are tasty, falling apart. I'm
>glad I did use lower sodium soy sauce. I served them with rice
>and green peas.
>
>Next time I will look up the recipes people posted for me when
>I asked, and choose another recipe, and use the correct cut of
>meat, assuming I can find it then.
>
>nancy

Funny, I was reading this just a few hours ago thinking I'd try my
hand at it.
http://chezannies.blogspot.com/search/label/Korean

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 7/26

Nancy Young wrote:
> I saw some nice looking beef short ribs in the store and picked up a
> couple of packages. I decided to try to make
> kalbi/galbi with the ingredients I had on hand and came
> across this recipe.
>
> http://www.npr.org/templates/story/s...toryId=4793091
>
> I wound up making it in the crockpot, they cooked on low all
> day, since 9:30 this morning. They are tasty, falling apart. I'm
> glad I did use lower sodium soy sauce. I served them with rice
> and green peas.
> Next time I will look up the recipes people posted for me when
> I asked, and choose another recipe, and use the correct cut of meat,
> assuming I can find it then.
> nancy

Thanks for posting the recipe, I am thinking about trying it.

Becca

koko wrote:
> On Sat, 26 Jul 2008 17:26:45 -0400, "Nancy Young" <[email protected]>
> wrote:

>> Next time I will look up the recipes people posted for me when
>> I asked, and choose another recipe, and use the correct cut of
>> meat, assuming I can find it then.

> Funny, I was reading this just a few hours ago thinking I'd try my
> hand at it.
> http://chezannies.blogspot.com/search/label/Korean

Looks good! I don't think I'd use the 7-Up option, though.

nancy

"Nancy Young" <[email protected]>
news:[email protected]: in rec.food.cooking

> I saw some nice looking beef short ribs in the store and
> picked up a couple of packages. I decided to try to make
> kalbi/galbi with the ingredients I had on hand and came
> across this recipe.
>
> http://www.npr.org/templates/story/s...toryId=4793091
>
> I wound up making it in the crockpot, they cooked on low all
> day, since 9:30 this morning. They are tasty, falling apart. I'm
> glad I did use lower sodium soy sauce. I served them with rice
> and green peas.
>
> Next time I will look up the recipes people posted for me when
> I asked, and choose another recipe, and use the correct cut of
> meat, assuming I can find it then.

It sounds delicious. I don't think I've ever had authentic Kalbi so I
wouldn't have anything to compare it with. Once I had a delicious
Mongolian beef dish in a restaurant in Boston. It was to die for and
I've not been able to find anything even close to it since.

Michael <- wants an invite to Nancy's


--
"No More Getting Jerked Around by the Gas Nozzle"
~ Senator Larry Craig R-Idaho on Cspan-2


To email - michael at lonergan dot us dot com

Michael "Dog3" wrote:
> "Nancy Young" <[email protected]>

>> I wound up making it in the crockpot, they cooked on low all
>> day, since 9:30 this morning. They are tasty, falling apart. I'm
>> glad I did use lower sodium soy sauce. I served them with rice
>> and green peas.

> It sounds delicious. I don't think I've ever had authentic Kalbi so I
> wouldn't have anything to compare it with. Once I had a delicious
> Mongolian beef dish in a restaurant in Boston. It was to die for and
> I've not been able to find anything even close to it since.
>
> Michael <- wants an invite to Nancy's

(laugh) You might want to rethink that one. I have a door next
to the counter where I placed the crock pot. All day long, flies
started gathering to the screen. I chased them and they'd just
come right back.

Okay, my crockpot galbi attracted flies. How appetizing is that?

nancy

"Nancy Young" <[email protected]>
news:[email protected]: in rec.food.cooking

>
> Okay, my crockpot galbi attracted flies. How appetizing is that?

I'm used to flies Horse **** tends to attract them. The great big mean
flies. Not the common house fly. As long as they don't land in the soup I
guess it's fine by me <G>.

Michael

--
"No More Getting Jerked Around by the Gas Nozzle"
~ Senator Larry Craig R-Idaho on Cspan-2


To email - michael at lonergan dot us dot com

Nancy Young wrote:
> I saw some nice looking beef short ribs in the store and
> picked up a couple of packages. I decided to try to make
> kalbi/galbi with the ingredients I had on hand and came
> across this recipe.
>
> http://www.npr.org/templates/story/s...toryId=4793091
>
> I wound up making it in the crockpot, they cooked on low all
> day, since 9:30 this morning. They are tasty, falling apart. I'm
> glad I did use lower sodium soy sauce. I served them with rice
> and green peas.
>
> Next time I will look up the recipes people posted for me when
> I asked, and choose another recipe, and use the correct cut of
> meat, assuming I can find it then.
>
> nancy

My Costco carries boneless shortribs all the time. They are wonderful, no
wasteful fat and great for any dish including marinated/grilled.
Janet

On Sat, 26 Jul 2008 21:40:36 -0400, "Nancy Young" <[email protected]>
wrote:

>Michael "Dog3" wrote:
>> "Nancy Young" <[email protected]>
>
>>> I wound up making it in the crockpot, they cooked on low all
>>> day, since 9:30 this morning. They are tasty, falling apart. I'm
>>> glad I did use lower sodium soy sauce. I served them with rice
>>> and green peas.
>
>> It sounds delicious. I don't think I've ever had authentic Kalbi so I
>> wouldn't have anything to compare it with. Once I had a delicious
>> Mongolian beef dish in a restaurant in Boston. It was to die for and
>> I've not been able to find anything even close to it since.
>>
>> Michael <- wants an invite to Nancy's
>
>(laugh) You might want to rethink that one. I have a door next
>to the counter where I placed the crock pot. All day long, flies
>started gathering to the screen. I chased them and they'd just
>come right back.
>
>Okay, my crockpot galbi attracted flies. How appetizing is that?
>
>nancy

you got high-class flies.

your pal,
blake
** Posted from http://www.teranews.com **

Nancy Young wrote:
> dsi1 wrote:
>> Nancy Young wrote:
>>
>>> Oh! Bummer. And your mil fries it, not grills it? I hope you find
>>> a suitable recipe.
>
>> Actually, I don't remember her cooking those at all. Maybe the men are
>> supposed to do the grilling in Korea? The ingredients are pretty
>> obvious - a ton of garlic, shoyu, sugar, green onions, sesame oil,
>> toasted sesame. It could be that she uses no salt or pepper.
>
> Mine turned out plenty salty using lower sodium soy sauce.
>> Hers
>> comes out as light, mine is thicker and icky sweet. Maybe she adds
>> water or some other thinner, maybe she's using a different type of
>> shoyu but my sauce falls short. It's OK, I guess but I like hers
>> better. I will try the recipe you cite. What does the recipe mean by
>> 6 "large green onions?"
>
> Scallions.
> nancy

My mother-in-law lives with us but I find it tough to communicate with
her. My wife agreed that it was a good idea when I asked her to get the
recipe - this was encouraging. However, a recipe has yet to come forth.
Call me paranoid but I'm beginning to think it's a long running
conspiracy to keep Korean secrets away from the Americans perpetrated by
the highest levels of the North and South Korean governments.

Anyway, I felt the ribs would simply not stand for sitting in the icebox
on hold for another day so I made the standard tomato-based braised
shortribs. They were tasty, but it wasn't Kalbi.

I've got another 2 packages of ribs in queue, if the secret recipe is
not in my hot little hands by tues 1700hours, I will have no choice but
to do what would be unthinkable to most Koreans - braise the shortribs
in kalbi sauce. This would, for all intents and purposes, signal the end
of any hopes of reaching a reasonable solution to this crisis and any
further attempts will cease forever. God help us all.

On Mon, 28 Jul 2008 11:17:02 -1000, dsi1 <[email protected]> wrote:

>Nancy Young wrote:
>> dsi1 wrote:
>>> Nancy Young wrote:
>>>
>>>> Oh! Bummer. And your mil fries it, not grills it? I hope you find
>>>> a suitable recipe.
>>
>>> Actually, I don't remember her cooking those at all. Maybe the men are
>>> supposed to do the grilling in Korea? The ingredients are pretty
>>> obvious - a ton of garlic, shoyu, sugar, green onions, sesame oil,
>>> toasted sesame. It could be that she uses no salt or pepper.
>>
>> Mine turned out plenty salty using lower sodium soy sauce.
>>> Hers
>>> comes out as light, mine is thicker and icky sweet. Maybe she adds
>>> water or some other thinner, maybe she's using a different type of
>>> shoyu but my sauce falls short. It's OK, I guess but I like hers
>>> better. I will try the recipe you cite. What does the recipe mean by
>>> 6 "large green onions?"
>>
>> Scallions.
>> nancy
>
>My mother-in-law lives with us but I find it tough to communicate with
>her. My wife agreed that it was a good idea when I asked her to get the
>recipe - this was encouraging. However, a recipe has yet to come forth.
>Call me paranoid but I'm beginning to think it's a long running
>conspiracy to keep Korean secrets away from the Americans perpetrated by
>the highest levels of the North and South Korean governments.
>

have faith, dsi1. we'll get around to waterboarding the koreans
sooner or later.

your pal,
blake

On Tue, 29 Jul 2008 17:54:07 GMT, blake murphy
<[email protected]> wrote:

>On Mon, 28 Jul 2008 11:17:02 -1000, dsi1 <[email protected]> wrote:
>
>>Nancy Young wrote:
>>> dsi1 wrote:
>>>> Nancy Young wrote:
>>>>
>>>>> Oh! Bummer. And your mil fries it, not grills it? I hope you find
>>>>> a suitable recipe.
>>>
>>>> Actually, I don't remember her cooking those at all. Maybe the men are
>>>> supposed to do the grilling in Korea? The ingredients are pretty
>>>> obvious - a ton of garlic, shoyu, sugar, green onions, sesame oil,
>>>> toasted sesame. It could be that she uses no salt or pepper.
>>>
>>> Mine turned out plenty salty using lower sodium soy sauce.
>>>> Hers
>>>> comes out as light, mine is thicker and icky sweet. Maybe she adds
>>>> water or some other thinner, maybe she's using a different type of
>>>> shoyu but my sauce falls short. It's OK, I guess but I like hers
>>>> better. I will try the recipe you cite. What does the recipe mean by
>>>> 6 "large green onions?"
>>>
>>> Scallions.
>>> nancy
>>
>>My mother-in-law lives with us but I find it tough to communicate with
>>her. My wife agreed that it was a good idea when I asked her to get the
>>recipe - this was encouraging. However, a recipe has yet to come forth.
>>Call me paranoid but I'm beginning to think it's a long running
>>conspiracy to keep Korean secrets away from the Americans perpetrated by
>>the highest levels of the North and South Korean governments.
>>
>
>have faith, dsi1. we'll get around to waterboarding the koreans
>sooner or later.
>
and the recipes will pour out?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jul 26, 4:33*pm, dsi1 <d...@spamworld.com> wrote:
> Nancy Young wrote:
> > Oh! *Bummer. *And your mil fries it, not grills it? *I hope you find
> > a suitable recipe.
>
> > nancy *
>
> Actually, I don't remember her cooking those at all. Maybe the men are
> supposed to do the grilling in Korea? The ingredients are pretty obvious
> - a ton of garlic, shoyu, sugar, green onions, sesame oil, toasted
> sesame. It could be that she uses no salt or pepper. Hers comes out as
> light, mine is thicker and icky sweet. Maybe she adds water or some
> other thinner, maybe she's using a different type of shoyu but my sauce
> falls short. It's OK, I guess but I like hers better. I will try the
> recipe you cite. What does the recipe mean by 6 "large green onions?"
>
> david

The recipe I have calls for Mirin, also...

On Sat, 26 Jul 2008 21:40:36 -0400, "Nancy Young" <[email protected]>
wrote:

>Michael "Dog3" wrote:
>> "Nancy Young" <[email protected]>
>
>>> I wound up making it in the crockpot, they cooked on low all
>>> day, since 9:30 this morning. They are tasty, falling apart. I'm
>>> glad I did use lower sodium soy sauce. I served them with rice
>>> and green peas.
>
>> It sounds delicious. I don't think I've ever had authentic Kalbi so I
>> wouldn't have anything to compare it with. Once I had a delicious
>> Mongolian beef dish in a restaurant in Boston. It was to die for and
>> I've not been able to find anything even close to it since.
>>
>> Michael <- wants an invite to Nancy's
>
>(laugh) You might want to rethink that one. I have a door next
>to the counter where I placed the crock pot. All day long, flies
>started gathering to the screen. I chased them and they'd just
>come right back.
>
>Okay, my crockpot galbi attracted flies. How appetizing is that?
>
>nancy

you got high-class flies.

your pal,
blake

merryb wrote:

>
> The recipe I have calls for Mirin, also...

I have not heard of Koreans using mirin but will have to check that out.
Thanks.

merryb wrote:
> On Jul 26, 4:33 pm, dsi1 <d...@spamworld.com> wrote:
>> Nancy Young wrote:
>>> Oh! Bummer. And your mil fries it, not grills it? I hope you find
>>> a suitable recipe.
>>> nancy
>> Actually, I don't remember her cooking those at all. Maybe the men are
>> supposed to do the grilling in Korea? The ingredients are pretty obvious
>> - a ton of garlic, shoyu, sugar, green onions, sesame oil, toasted
>> sesame. It could be that she uses no salt or pepper. Hers comes out as
>> light, mine is thicker and icky sweet. Maybe she adds water or some
>> other thinner, maybe she's using a different type of shoyu but my sauce
>> falls short. It's OK, I guess but I like hers better. I will try the
>> recipe you cite. What does the recipe mean by 6 "large green onions?"
>>
>> david
>
> The recipe I have calls for Mirin, also...

There is a Korean counterpart. I am blanking on its name, but I
ended up getting it when I couldn't find unadulterated mirin.
Take a look at the label of the normal Kikkoman mirin someday....

--
Jean B.