Korean BBQ – those two words make me drool almost instantly! There is a Korean BBQ restaurant not far from my house and it is one of my favourite places to go eat. Making it at home is not that hard to do, and the Charbroil 4 Burner TRU-Infrared Commercial Series Grill is perfect for making the quintessential Korean BBQ dish – kalbi!
While over here in North America, we often braise short ribs for hours in an oven, Koreans have a very different approach to cooking this prime cut of beef. Kalbi is made with short ribs that are cut into 1/2 inch slices across the bones and they are marinated for hours in an amazing Asian inspired marinade.
Once grilled, these ribs are packed with so much flavor and they basically melt in your mouth. Yes, they are that good!
To go along with kalbi, the ideal choice would be kimchi, Korea’s national dish.
Kimchi is fermented napa cabbage that is soaked in hot spices. Since making kimchi is such a long and thorough process, taking weeks or months, many will not even try to make it. I am in that camp as well. Sometimes I am in the mood for the taste of kimchi but did not think of that a week ago to start making it. Therefore, I have made this quick and easy kimchi recipe. Now, I must confess that this does not taste exactly like kimchi. Since it is not fermented, it is missing that sharp sour taste. But, that aside, this is a pretty amazing version that can be made a couple hours before meal time and still tastes awesome.
For an awesome Kimchi recipe that is super quick to make, click here: Quick Kimchi Recipe
This post is sponsored by Charbroil. All opinions are my own.