Korean Food Question

Nagoo · 12 Oct 2006

What is the difference between Kalbi and Bulgogi? Is it just the cut of meat (i.e. Kalbi is short ribs and Bulgogi something better?)? Are the marinades different? Just wondering, because I am really starting to like Korean food.

Hanzo the Razor · 24 Jun 2007

The marinades are different; kalbi is made from beef short-ribs while bulgogi is typically made from ribeye.

Nagoo · 12 Oct 2006

Here's a recipe I found:

Quote:

This marinade can also be used to make pul kogi (barbecued thin sliced beef), or on chicken pieces.

3 lb. beef short ribs
Marinade (yong nim):

1 cup Shoyu (soy sauce)
1/4 cup Water
3 to 4 Large Garlic Cloves, smashed and minced
1 tsp Ginger, minced (optional)
1/2 cup Brown Sugar
4 Tbl Goma Abura (sesame oil)
2 Tbl. Iri Shiro Goma (roasted white sesame seeds), left whole
2 Tbl. Iri Shiro Goma (roasted white sesame seeds), crushed
few dashes of Ground Black Pepper
5 stalks Negi (green onions), chopped fine 1 fresh chili, minced (optional)

If you use thick beef ribs, score them so the marinade will penetrate. Mix all marinade ingredients and rub marinade into the ribs. Place ribs in large ziplock bags and pour marinade in. Squeeze out excess air and seal bags. Marinate for several hours or overnight. Grill over medium hot coals.

* If the meat is really thin (like sukiyaki beef), just marinate 2 to 4 hours, or it will get too salty.

* *You can add even more flavor and "kick" to the marinade by adding your choice of 1 1/2 Tbl. of EITHER Kochujang (Korean hot soybean paste) OR chili paste w/garlic OR Sriracha Chili Sauce (just use ONE of these, not all of them at once!).

\m/ Gene

Addendum: I smoke the marinated meat before grilling. Cherry or Apple mixed with Mesquite or Oak is a good combination.

Pul Kogi is thinly sliced beef barbequed on the Mongolian Barbeque pot. This is a pot about 18 inches in diameter that contains wood charcoal with a domed lid with bulged slits and a curled lip into which the juices of the marinated barbequeing meat are caught. When the meat is done it is dipped into the Au Jus in the lip before it is placed into a Romaine lettuce leaf which has been prepared by placing a dab of Garlic/Chile paste a clove or two of baked garlic in the center upon which is place several slices of the barbequed meat. The lettuce is then rolled burrito style and eaten. A cold lager beer is an excellent accompaniement with this dish.

Kalbi is sometimes spelled Galbi.

The thread I swiped that from suggested apple juice instead of water.

Hanzo the Razor · 24 Jun 2007

I've heard of people using pear juice as well.

Nagoo · 12 Oct 2006

Hanzo the Razor wrote:

The marinades are different.

And the difference is?

Junkie Luv · 17 Apr 2005

I've only had Korean once, years ago somewhere in DC. My co-workers took me out after my last day at Discovery. I liked some of it, but not so much the pickled items, like the twigs.

Hanzo the Razor · 24 Jun 2007

Nagoo wrote:

Hanzo the Razor wrote:

The marinades are different.

And the difference is?

Unsure, but I know that the Kalbi tastes a bit sweeter to me... I'm sure you could use the same marinades, they seem fairly similar. At the Korean grovery store, manufacturers sell the two marinades distinctly from each other... your best bet would be to look up recipes online.

That meddlin kid · 26 Mar 2007

All I know is that Spanish-speakers in this country seem to like Korean cuisine, because I've seen a Korean cookbook translated into Spanish. I also tend to hear Spanish being spoken in Chinese restaurants. Only in America!

Hank · 01 Dec 2004

I remember a TV show where a smallish town had a Chinese & Mexican restaurant, because there wouldn't be enough business for either cuisine on its own.

Was it Roswell, maybe?

Junkie Luv · 17 Apr 2005

We had a Indian-Mexican restaurant on South Street years ago. Mexican wife and Indian husband.

"How spicy would you like it on a scale of 1 to 10?"

The Indian was great. The Mexican was good, too, but the Indian spices would find their way into the dishes.

That meddlin kid · 26 Mar 2007

Junkie Luv wrote:

The Indian was great. The Mexican was good, too, but the Indian spices would find their way into the dishes.

Fusion!

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