Introduction

Kalbi is one of the most popular Korean barbeque and a type of grilled dish in Korean cuisine. Kalbi is the Korean word “rib”, and the dish is usually made with marinated beef short ribs in a sweet and savory sauce. LA Kalbi is a style of Kalbi, barbecued beef short ribs, cut thinly (about ½ inch thick) across the bones. The origin of LA Kalbi has various theories. It is likely that it originated from the Kalbi, which is consumed by Koreans living in LA. Its tender, sweet and slightly salty seasoned meat is quite addictive.

In order to enhance its flavor and tenderness, LA Kalbi is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as onions and especially pear puree.

Once cooked, the meat is typically cut into pieces over the grill with kitchen scissors, then wrapped inside lettuce leaves or other leafy vegetables. These made-on-the-spot leaf wraps, called Ssam, usually include a piece of grilled meat. LA Kalbi is one of the most popular menus for birthdays and guest entertaining as well as for everyday cooking.



Cooking Directions


Thawing


Place KBBQ brand Kalbi in the refrigerator for about 24 hours or place unopened package under cool running water until thawed, for approximately 15 – 30 minutes.  Use immediately (DO NOT RE-FREEZE).


Cooking


Pre-heat skillet to medium-high heat and cook through fully. You can grill over charcoal, use gas grill, or a grill pan over the stove top works.

Cook until Kalbi is slightly charred and caramelized, flip them over once, cook 2-3 minutes on each side. Watch closely not to burn them.