Salt Block Recipes: Korean BBQ Short (Kalbi) iiiiiiiiiiiiiiiiiiiiii !!!!!! or Galbi

The Korean Kalbi BBQ uses a thin cut of which is a cut across the rib line, not along it as in traditional rib cuts. These cuts can be found iiiiiiiiiiiiiiiiiiiii in the grocery store as a flanken cut, beef short rib. The cut, which is the lower part of the rib closer to the bottom of the cow, is a low cost cut. This of course makes this dish more affordable, however, with low iiiiiiiiiiiiii cost comes with higher cooking times, typically as the cuts are less tender, and have more fat and sinew. So for little effort, these are a good choice for a slow cooker. To make them practical for the salt block, we'll need to use a marinade and break down the meat with it. The Korean's love this cut of meat on a charcoal BBQ, so we're in luck as they already have a marinade! Complete with a bath in the specific Korean style marinade, these 4-6 inch long cuts are nearly ready made for the salt block.

You'll want to commit your meat to some time marinating, so you'll have to figure that into your prep time for this dish, but it's worth it. Pull the ingredients together and toss it all in a bowl, plastic bag or vacuum bag and you're on your way. Ideally, the meat should marinate for several hours, if not for overnight, so we get the meat tenderized by having the acid (vinegar/wine) go to work on the tissue. When you do pull the meat out, let it sit on a paper towel so you can reduce the amount of liquid that will be exposed to the block when you place the meat on it. For water content and salt concepts, take a look here.

Protein: Flanken cut Beef - 2 pounds or as much as you want (just adjust).

Cut to 4 inch lengths or a size that best fits your salt block.

Liquids: 1/4 cup (low salt is ideal)

1/3 cup Rice wine, Sake (sub white wine)

1/4 cup Pineapple Juice 1/4 cup Rice wine Vinegar (sub white/apple cider vinegar)

Aromatics: 2-3 Green onions (scallions), sliced thin

1 Medium onion, small dice

5 Garlic cloves, minced Ginger, grated 1 inch, or more if your a ginger fan

2 tbsp Sesame Oil

Seasonings: 3 tbsp sugar

©2013 Himalayansaltblock.org 1 2 tsp sesame seeds, toasted 2 tbsp black pepper, ground

Sriracha, (Korean pepper paste), or other hot sauce for service.

Preparation: First, There’s nothing really exact in the recipe, so you should experiment and use what you have on hand. Key to your success is the acid (wine/vinegar) and a balance of sugar (so isn’t too acidic to taste). This will tenderize the meat and the rest will add the flavor, anymore is entertainment.

Combine liquids, aromatics and seasonings into a bowl and mix together by whisking. Pour the marinade into a bag and add the meat cuts to it. Seal the bag with as little air as possible inside and mix the marinade around the meat cuts, coating them. Place in the refrigerator until you’re ready to cook them. Minimum 60 minutes, preferably overnight.

When you’re ready to cook them, pull cuts from bag and let stand briefly on a layer of paper towels to remove any excess liquid. Then they’re ready for the block.

Got questions? We’d love to here from you, send us an email: [email protected] iiiiiiiiiiiiiiiiiiiiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiii

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