Kalbi Sauce
Being so far from Hawaii and not having any Korean restaurant close by, I have to make my own Korean food. Meat Juhn, Kalbi, Namul, etc all need to be homemade. I do have a large Korean store about 30 minutes away. No Yummy's Korean BBQ though. This sauce is a great basic kalbi sauce that you can use on short ribs, steak, or chicken. The most important factor is marinating time. Make sure you give yourself time to marinate it overnight.
Being so far from Hawaii and not having any Korean restaurant close by, I have to make my own Korean food. Meat Juhn, Kalbi, Namul, etc all need to be homemade. I do have a large Korean store about 30 minutes away. No Yummy's Korean BBQ though. This sauce is a great basic kalbi sauce that you can use on short ribs, steak, or chicken. The most important factor is marinating time. Make sure you give yourself time to marinate it overnight.
- Carbohydrate 21.2060500037434 g
- Cholesterol 0 mg
- Fat 13.7240000273894 g
- Fiber 1.81318752702768 g
- Protein 23.5741812500136 g
- Saturated Fat 1.94164000388929 g
- Serving Size 1 1 Recipe (356g)
- Sodium 54371.7038703099 mg
- Sugar 19.3928624767158 g
- Trans Fat 0.65672000120513 g
- Calories 286 calories
Step-by-step
- Mix all ingredients together and marinate your short ribs (or other meat) overnight.
- Cook on the grill or broil.
- I usually make a double recipe to marinate about 4-5 pounds of short ribs in 2 (gallon sized) Ziploc bags.
Adjusting Sweetness and Salinity
Sugar content dictates browning behavior on the grill. Reduce the sugar quantity by up to 25 percent if using a high-heat open flame to prevent acrid charring before the interior cooks through. For a gluten-free adjustment, substitute tamari at a strict 1:1 ratio. Tamari matches the viscosity and sodium content of shoyu more accurately than coconut aminos, which add unwanted sweetness and extra moisture that dilutes the marinade concentration.Protein Penetration and Chemistry
Enzymatic breakdown requires time. The high sugar concentration draws moisture out of the meat via osmosis during the initial hours, then reabsorbs the savory compounds as proteins relax over an extended period. Commit to a minimum 12-hour rest in the refrigerator at 38 degrees Fahrenheit. Shorter marination times leave the interior completely unseasoned due to the dense cellular structure of bone-in short ribs.
