Cookaholics Bulletin Board

Hi,

After wading through 28 hours of the Grand Chef on Crunchyroll.com (Actually well worthwhile), I have been anxious to try some Korean fare. Last weekend, our oldest son sent us to a wonderful Korean restaurant in Arlington Heights, IL named Ttowa. Mandoo, kimchee and bulgogi were all delicious.

We went to the local Korean grocery and stocked up on Korean mirin, toasted sesame seed oil and soy. We should have bought some kimchee.

Any recipe recommendations would be appreciated. The Bulgogi/Kalbi marinade requires soy, sesame oil, garlic, kiqi, green onion, sesame seeds and pepper with options for mirin, ginger, onion and sweetener. The ratios vary significantly and I'd love a recommendation.

Rib steak, top blade, sirloin cap or whatever you recommend????

Tim

My most common way is to do beef short ribs. You have them sliced around 1/8 to 1/4" thick (through the bones so that you get little round bone sections interspersed in the meat) and marinate them in your Bulgogi/Kalbi marinade, and then charcoal them over very high heat (well, very high for 1/8", a little lower for 1/4"). Typically the the marinade includes pear to help break down the meat, but is basically those ingredients (plus the pear).

This is one of my favorite grilled meals, actually. Around here this specific combo is called Korean BBQ normally.