Korean Kalbi Gui


 
B

Bill Schultz

TVWBB Hall of Fame
Felt like an old favorite tonight, just me and the CEO, long day for both of us so I thought I would treat her, Korean Kalbi Gui

Picked up some nice Beef Short Ribs, butterflied them, then cross scored them like so

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Dice up garlic real fine, add two tbsp of sugar and mash them together into a dry paste, add soy sauce along with a couple of tsp of Sesame Oil and this is your marinating sauce

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In the bag and try to hold on for several hours

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Combine black pepper and sugar and garlic and crush them together too, add soy sauce and this will be your dipping sauce

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Cut some Elephant Garlic into chunks, some slices of Jalapeno too. These will be roasted to add when serving. Also combine some Black Bean Paste and some Wasabi, this will be a spread added when served

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Everything lined up for the cook on the Hibachi

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part two coming
 
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Tonight's Brew

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Good stuff, on the Hibachi

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Everything working

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Done and heading in

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Traditionally cut with shears , plus the bone part which I love

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Load it up with the bean sauce, garlic and a little rice along with a slice or two of the Jalapeno on lettuce and fold it up and dip it in your sauce

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My #1 Son gave me a premium Saki for Fathers Day, decided to crack it open

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Good stuff

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Very well done Bill. Whats the heat rating on your dish? The wife loves garlic but not too keen on the spice heat.
Scott
 
Now that's an awesome cook. Thanks for the "How To"
I've Favorited this post for further references.
 
Scott heat is up to you with the addition of the Jalapeno's as desired. Roasted they soften a little, not much.

The Elephant Garlic is used as it is a mild Garlic with a more subtle garlic flavor than a standard garlic, another words good to eat roasted as is.

The flavor is outstanding and you can adjust the garlic to taste.

The Bean paste is earthy spicey but not hot and I heat it up with the addition of Wasabi, again up to your taste.
 
That is one fine looking cook!!! I can't do Japanese beer, as soon as I drink it I get a head splitting headache!
 
Well Bill, a spectacular middle of the week cook. I think every night is Saturday night in the Schultz household! Everything looks delicious. Wouldn't know where to start, so I won't. My mid week cook is a burger and tots.
 
Amazing cook! Looks real delicious! I like your Lodge grill too! My favorite japanese beer is Asahi Super Dry.
 
You just never let up with those top knotch cooks do you my friend? All of the delicious meals every night....if this were a boxing match you would have us all beat down!
 
Something I'm guessin' we'll never see from Bill:
An ol' burned up hot dog and a piece of shoe leather frozen burger patty! :)
Nice work, Buddy!
 
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