Aloha Maangchi!

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    • #74552

      I’ve been a fan for a while now and finally decided to sign up to express my thanks for reinvigorating my Korean cooking. I’ve recently jumped back into it and am enjoying the experience.

      My mother passed away right after she retired and I had always helped her in the kitchen. Since it was so sudden, I didn’t think I got all of our family’s techniques out of her. For a while I actually went blank on how to make things. I couldn’t make kalbi for a few years. Some sort of mental block. But after awhile, I had to try because going out to eat didn’t satisfy me like our old family recipes.

      Watching your videos have really kickstarted the whole process again. And now I realize that I (do) know how to make stuff, but just had to try again. Over time, my mom made me make things over and over again and it all came back.

      Thank you for the inspiration. Keep up your show, it’s very cute.

      BTW the chunks of fat in the picture are to toss in the fire to get the flames going. Not to serve to in-laws. Notice that our family cuts the kalbi different from traditional and/or LA style. We cut “fingers” straight down from the fat layer to the bone. It ends up looking like a octopus with like meatly legs to gnaw on. A big hit at family parties.

    • #74641

      Hi, I am from Hawaii as well.

      Can’t tell from the picture how you slice the meat. We are big fans of gnawing, can you explain?


    • #74657

      Welcome aboard!
      Is the meat still attached to the bone?
      And is this your family’s own way of doing it, or are others doing that too?

    • #74709

      Sorry folks, didn’t check back till now. Wow people really read posts!

      The way we cut them is to semi-freeze the meat, so it slices easier, and cut them bone side down, in a checkerboard pattern. Then we slit the back of the bone partially so you can gnaw off the rubber band of meat holding on to the bone.

      When ribs go on sale at the market, I have the butcher cut them into 1.5″-2″ thickness. So after the pieces are chopped, and you hold them bone side up, you have .5’X.5″ “fingers” hanging down, all the way to the bone. We do that so when we dip the Kalbi, the sauce covers much more surface area. (inspect the ribs so they don’t have a fatty layer close to the bone, or else you end up with plenty of fingerless bones)

      I know marinating is also a big thing, be we don’t. We just dip the pieces in the sauce and let them sit while I make the fire. That’s another story.

    • #74710

      Oh and if you look at the piece of meat just below the bottom chunk of fat, you will see how the top is sliced like a checkerboard.

      If you look at the piece just to the left of the top piece of fat, it shows a side view with the slices going down to the bone.

      Like Maangchi sez though, if you have the butcher slice them for you and hand you the newly wrapped package, wash them well to get rid of bone chips. AND to add to what she suggests, don’t do like me and BBQ eat one, BBQ eat one, and then toss the bones in the hedge. Kalbi bones are not good for dogs, very splintery.

      Have fun!

    • #74711

      LOL, one more thing, since you might have 3 rows of “fingers” each piece, if you just grill it on it’s sides, the internal ones might not get cooked enough. Although kalbi should always be med-rare, a quick sear by opening it up to the flame gets that sauce very tasty. And a little time upside down gets the rubber band to peel back and thin out.

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