Korean Job Discussion Forums

Yo!Chingo · Joined: 06 Dec 2005 Location: Seoul Korea

Ok Folks gotta couple of quick questions for ya. I'm absolutely in love with Kalbi and want to know how to make it myself. I also want to introduce my N.C family to one of my new love affairs when I come home in 1 month for a nice looooong visit. When I go to some of these kalbi places they give you a sweet dark broth that you soak your onions in before you put them on the lettuce leaves. Anyone know 1.) what the sweet broth is called?, 2.) how do you make it?, and 3.) if you can't make it where can you buy it?
The other question I have is in regards to the somewhat mild pepper paste you put onto the kalbi after it comes off the grill. What's it called ,and can I buy it in the stores?
Oh 1 more Very Happy

Anyone have a tried and true homemade marinade recipe for the pork meat?
Thanks in advance!!!

identity · Joined: 22 Apr 2006

kalbi is easy. for the beef, ribs are the traditional meat, obviously, although i'm sure steak would work just fine. marinade: soy sauce, plenty of crushed garlic, a little sugar. maybe a little sesame seed oil or other garnish to your taste. the paste is gochu jang(red and kind of spicy) or ten jang(brown and not really spicy), i don't know which they give you at your restaurant, but you can find either at any convenience store or grocery here. no idea about the broth.

tzechuk · Joined: 20 Dec 2004

Yo, this is how I make it. I think you can safely use it because if it's good enough for my Korean mother in law, I think it's good enough for everyone else!!!

garlic, crushed
soy sauce - I use around a cup and add 2 cups of water to thin it out
lots of sugar
1/2 Korean pear or other pears if you can't find Korean ones (this is entirely optional. I tried it without the pears but added a spoon or more of honey and it actually tasted better!)
a few tablespoons of honey
spring onions
plenty of sesame oil and sesame seeds
pepper - depending on how peppery you want it. If you want it peppery, add lots.. otherwise add enough to just be able to taste it

Like identity said, you should use (beef) ribs... and if you do, make sure you score them well, so they can soak in all the sauce.

You COULD buy it from a jar in the supermarket but it won't taste very good.

For the pork meat, you can use the same ingredients as above, just don't add the pepper.

The mild pepper paste is called Ssamjang. You can buy it from the supermarket. It's normally in a green tub.

As for the *broth*................. I think I was once told that it's a combination of soy sauce, mustard (chinese, powdered) and some sugar. I have not been able to find chinese mustard and when I tried it with American mustard, it tasted totally different, so I guess it has to be powdered mustard. I will try find it again tomorrow in the supermarket when I go...

HTH.

Yo!Chingo · Joined: 06 Dec 2005 Location: Seoul Korea

Hey thanks for the info!

Yo!Chingo · Joined: 06 Dec 2005 Location: Seoul Korea

I have a quick question tzechuk; is the chinese powdered mustard for the broth the Chinese hot mustard powder here?:
http://www.yifanmall.com/english/product.asp?id=848

hairy sue · Joined: 18 May 2006 Location: weewee heaven

If you really want to capture the Korean restaurant taste in beef galbi you'll have to use MSG in the marinade. I'm not being negative, it's just the truth.

and plenty of sugar as the other poster said.

Yo!Chingo · Joined: 06 Dec 2005 Location: Seoul Korea

Yeah I kinda figured on the MSG part but that's something I'm just gonna have to stay away from I'm afraid.

tzechuk · Joined: 20 Dec 2004

Yo, if it is powder mustard, then that's what you want. I have never made it, so I am not sure.

I don't add any msg in my cooking and all my Korean family (husband, mother in law, stepdaughters etc.) like my cooking, so I think msg is not a must.

Yo!Chingo · Joined: 06 Dec 2005 Location: Seoul Korea

Hey got the meat today and gonna make the marinade tonight for tomorrows dinner. Anyone know how to get the ribs but with the strips of meat attached instead of the fatty ribs they give you?!? At the kalbi places it's always a bit of bone with a 6-10 inch fairly thin but rather wide strip of pork attached. How do I tell the meat cutter that that's what I want?

endofthewor1d · Joined: 01 Apr 2003 Location: the end of the wor1d.

i think the mild pepper paste you're referring to is called ssam jang (쌈장). i absolutely adore the stuff. you can buy it in any shop you go to, and my favorite brand looks like this:

good luck!

tzechuk · Joined: 20 Dec 2004

Yo!Chingo · Joined: 06 Dec 2005 Location: Seoul Korea

Just made that Kalbi recipe. YUM! The sweet brown broth for the onions is made of: 1 teaspoon soy sauce, 2 teaspoons of honey, 1/2 teaspoon mustard powder, 2 teaspoons vinegar, and 8 teaspoons water. Heat this concoction over low heat to dissolve components properly. This makes enough for 1 person.
Thanks everyone for all the info!