This week I cook up Korean BBQ Ribs, also called Galbi or Kalbi, on the Weber Kettle. I’m joined by @Joe Yim (be sure to check out his channel), to get some advise, and the results were amazing! If you haven’t made Korean BBQ on your grill, give it a try!
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Marinade:
1 Cup Soy sauce
1/2 cup Sake (or sprite, water, ect)
1/2 Cup Mirin
1/4 cup Brown Sugar
1 Asian Pear
3 Green onion whites
5 garlic Cloves
2 TBSP Sesame Oil
2 Knobs Ginger
Salt / Pepper
1tsp Chili Flakes
Grill Grate:
Griddle Sear
Slow N Sear
►Full list of things I use and recommend:
_________________________________________
►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
breville.oie8.net/x9jY6A
►Thermometer
►Flame Thrower
►Fire Blower
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Black Pepper
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone
20 Comments
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I do apologize about the quality of this vid, Joes clip and mine were shot in different qualities which messed with my settings and unfortunately I didn't notice until after YouTube compression. Back to HD next week!
-Chud
I really enjoy these videos and I have to admit that it was super exciting to hear Bradley say, "Any bitterness you are going to get from anything that's burned is going to be counteracted by the sweetness in the marinade." I've been saying that for years, but most people are scared to death of char that gets too dark.
Burned fat, that has been soaking in a sweet marinade, is probably not that great for you — but SWEET JEEBUS is it delicious!!!
bro, thats no longer brown, you burned it
Buzz and Woody freaking me out creepers.
Do you have to marinate it for hours to get it soft? Can’t cook right away?
How long did you cook it for
have you tried romanian mici ?
Kalbi shorties are the shit.
How much salt?
Have you ever tried Kagogi ? It’s pretty good
@chudsbbq you can also get this cut at the Mexican markets too
Also..I noticed you picked up Galangal instead of ginger… They are veeeeeeeery different. Hopefully, you caught that later after tasting it.
I love that you are highlighting Joe Yim here. unlike other youtubers who pretend they're experts about all kinda shit. Well done BRAD!
that was galangal, not ginger
I use my Santa maria style webber attachment for short ribs. Helps a ton to not let the sugars burn.
I prefer Rooftop Korean ribs
Built a barbie – simple & hot – made charcoal (as you do) – planted spring onions & garlic, because… used never cook anything – now she wonders what's for dinner.. It's gonna be barbeque, with onions and tasty.. 🙂 Loive your channel Brad.
There is a Korean BBQ marinade at HEB that I use by Bibigo which is fan-taste-ic!
IDEA: Marinade entire short rib plate in Korean marinade and smoke the whole thing as you normally would.
Whats the cast iron insert you used?