Debbie and I have been working quite a bit on the content for this blog. Part of the magic is improved food photography. This blog post will feature not only the wonderful flavors of the Kalbi Korean BBQ on the Big Green Egg but the new photography skills we have been learning. Sit back, relax, and enjoy this post (and recipe) for Kalbi Korean BBQ on the Big Green Egg.
So we made the jump in to food photography head first this week with the purchase of our first high end DSLR. We have been taking classes online to learn the “ins and outs” of our 5 year old DSLR. We quickly knew that what we had would not get us to where we wanted to go. My friend Toan is an incredible photographer and was gracious enough to answer all of our questions. With his council and patience we found our way to the Canon EOS 6D. This coupled with the classes we have been taking online took our photography to the next level. Keep checking the blog and our InstaGram account for new and improved food photos!
Note: This post has a mix of iPhone and DSLR photos.
Kalbi Korean BBQ on the Big Green Egg
Some of you know I have two wonderful children (Jessica & Zachary). Their mother is Korean and as the kids were growing up I developed quite an affinity for Korean food. As a result of that experience I know Korean food quite well and really want to learn to cook the items I like the most. First up… Kalbi. In Korean the word “kalbi” (translates to “rib”). The dish’s full name is kalbi gui, with the word “gui” (translates to “grilling”) commonly omitted.
To make this dish as authentic tasting as possible you need to go to a Korean Grocery Store. If you don’t this dish will just not taste the same. We went to Lotte in Chantilly to find all the ingredients to make this Korean BBQ dish!
Shopping at the Korean grocery is quite the experience and we find that most of the groceries are less expensive than the American grocery stores we normally shop at.
The most important ingredients to get right are the Korean Style Beef Short Ribs and the Cheongju (Korean Rice Wine). You can easily find them at the Korean Grocery and they will look like this…
Once home we get all the ingredients out and begin the prep. First, grate the Korean Pear and mix with the Rice Wine. Next make cross cut slits on the beef short ribs (see below). Then rub the beef ribs with the rice wine and pear mixture. Let the ribs marinate for 30 minutes while you mix the other ingredients.
Mix together the soy sauce, sugar, sesame oil, onion, and garlic.
Put the beef ribs in the marinade and place in the refrigerator overnight (or at least 4 hours). The ribs will look like this when they come out of the marinade…
After the ribs have marinated overnight setup the Big Green Egg for direct grilling and preheat the Big Green Egg to 450°.
Place the ribs on the grate and cook for 5 minutes…
Turn the ribs and cook for another 5 minutes. Take the ribs off the egg and let rest for 10 minutes. Sprinkle black pepper, sesame seeds, and green onions. Serve with rice (Bap) and Korean side dishes (Banchan). Enjoy!
Kalbi Korean BBQ on the Big Green Egg
- 2 Lbs King cut Korean Style Beef Short Ribs
- ½ Korean Pear
- 1 tbs Cheongju Korean Rice Wine
- ¼ cup Soy Sauce
- 3 Tbls Sugar
- 2 Tbls Sesame Oil
- ½ Minced Yellow Onion
- 1 Tbls Minced Garlic
- 1 Sliced Green Onion
- ¼ tsp Black Pepper
- 1 Tbls Sesame Seeds
- Grate the Korean Pear and mix with the Rice Wine
- Make cross cut slits on the beef short ribs
- Rub the beef ribs with the rice wine and pear mixture
- Let the ribs marinate for 30 minutes while you mix the other ingredients
- Mix together the soy sauce, sugar, sesame oil, onion, and garlic
- Put the beef ribs in the marinade and place in the refrigerator overnight (or at least 4 hours)
- After the ribs have marinated overnight setup the Big Green Egg for direct grilling
- Preheat the Big Green Egg to 450°
- Place the ribs on the grate and cook for 5 minutes
- Turn the ribs and cook for another 5 minutes
- Take the ribs off the egg and let rest for 10 minutes
- Sprinkle black pepper, sesame seeds, and green onions
- Serve with rice and lettuce wraps