Comments on: Korean BBQ – Kalbi & Bulgogi

By: Ashley

Ashley — Wed, 30 Nov 2011 12:34:13 +0000

Did you ever get around to posting a gluten free marinade for this? I’d love to make my own from scratch, and I’m gluten intolerant. Thanks!

By: Surviving Thanksgiving « musing flavour blog

Surviving Thanksgiving « musing flavour blog — Wed, 23 Nov 2011 22:53:49 +0000

[...] them this time of year. My mom usually makes a turkey, a ham (because I don’t like turkey), Kalbi (korean bbq), potato salad, collard greens, a wide assortment of pies (pumpkin, sweet potato, [...]

By: Laverne

Laverne — Fri, 14 Oct 2011 18:26:49 +0000

Costco sells bulgogi here in the Seattle area, and so does Trader Joe’s – delicious!! I serve it in butter lettuce or over jasmine rice, but never thought to add the rice to the lettuce wrap!! Good idea, thanks!! I also marinate franken ribs and quickly pan fry them like I do with the bulgogi, each time adding thin-cut sweet onion wedges. Yum!!

By: mrsabrown

mrsabrown — Wed, 01 Jun 2011 00:43:01 +0000

My exmother inlaw is korean and I have went to alot of picnics at her church and they always use a standard BBQ grill generally top rack lined with foil….. they take meat straight out of marinade and toss it on and around until browned…….Delish!

By: Tina Wong

Tina Wong — Sun, 16 Jan 2011 09:41:52 +0000

I like your blog. It is very informative and involves a lot hard work to capture those pictures. You really show you are passionate about food. The taste of the kalbi rib is awesome! My husband and kids like this dish very much. I used tenderloin pork in replace of beef rib. He said the ginger flavoured rib solve his indigestion problem. I guess he is right, because ginger paste is full of enzyme. I can’t agree with you more, the well toasted sesame seed gives the pork slightly nutty flavour it is very appetising. The shortcoming of this dish is it was it has less sweetness (I didn’t put enough sugar.) The dish was decorated in fusion style ( mixed of Japanese and Korean). I used the kitchen helper a Benriner mandoline to shredded some cabbage and put it under the pork. Sweetness of cabbage is good accompaniment for Kalbi sauce.

By: License to Grill | Weddingbee

License to Grill | Weddingbee — Sat, 11 Dec 2010 03:30:10 +0000

[...] {source} [...]

By: Huggie

Huggie — Tue, 21 Sep 2010 02:16:16 +0000

Hey SteamyKitchen,

Is there a big difference between the two marinades: Kalbi and bulgogi? I’ve heard that they were one of the same…

Please advise!

Thanks!

By: Natasha

Natasha — Wed, 08 Sep 2010 17:03:06 +0000

On Sunday, I finally found a brand of marinades that I thought would work out, put the meat to marinate on Tuesday and we had a Korean BBQ party last night Its definitely not grilling weather here in the Northwest and we were out of butane for our portable grill so I cooked the meat in a heavy bottom skillet. I served with butter lettuce, Vietnamese style pickled carrots (blasphemy for mixing cuisine?!) and super spicy kimchi. This was my family’s first taste of Korean BBQ so I don’t know how authentic things were… but gosh! It all tasted oh SO good!

By: suzan

suzan — Wed, 25 Aug 2010 18:30:10 +0000

thank you very much. that was very helpfull

By: SteamyKitchen

SteamyKitchen — Fri, 20 Aug 2010 18:53:49 +0000

Hi Suji,

The side dishes are called “banchan” and are considered condiments: pickles, salted vegetables, chili peppers. They are all served cold and kept in the refrigerator.