Spicy Kalbi

This is another "on a whim" recipe, like when I made the spicy kalbi jjim. It's easy and delicious and great for a summer barbecue because kalbi is great for cooking on the grill. Just be aware that it will cook up fast and there's a ton of sugary ingredients in the marinade that will burn if you let them.

1 lb kalbi
2 cloves of garlic
1/4 cup hot pepper paste
1 tablespoon hot pepper flakes
1 tablespoon brown sugar
1 teaspoon soy sauce
1/4 teaspoon sesame oil
optional: onion
optional: hot pepper
**This recipe is easily doubled, tripled, quadrupled, even!
Start by mixing together the marinade: garlic, hot pepper paste, hot pepper flakes, soy sauce, and sesame oil. Yes, it is a v. thick marinade.

This means you will have to lovingly paint it onto each kalbi piece. Once the meat has been coated, let it sit in the refrigerator overnight, if you have the time, but if not, for at least 30 minutes at room temperature. I just cut up the onions and hot pepper and toss them right on top because, why not?
When you're ready to cook, either fire up the grill or turn the oven onto the 'broil' setting, which is usually the hottest setting. I put my kalbi on a foil-lined sheet pan (hello, easy clean up) and then place the onions and peppers on one side and scrape any marinade left in the bowl and drip it on top.
You'll know they're ready when the mean starts to caramelize around the edges.
Serve with rice. These look deceptive - I'm sure at a glance they look like regular soy sauce-based marinade kalbi but watch out because these guys are spicy!


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