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Korean BBQ

Grilled Korean Style Kalbi Short Ribs, Wok Star Way

May 4, 2020 By Eleanor Hoh Leave a Comment

If you’re craving ribs with Asian flavors and you want it fast, I’ve got the PERFECT ANSWER – Grilled Korean Kalbi Short Ribs, done Wok Star Way. 

Kalbi, beech mushrooms, baby bok choy and grilled zoodles.
Sprinkle sesame seeds & Chili threads on Kalbi.
Served with beech mushrooms, baby bok choy and grilled zoodles.

My goal is always about the shortest way to achieve 3 things when cooking. Get authentic flavors by simplify long lists of ingredients and shorten the cooking process.

I got all excited when I found flanken beef short ribs at Costco recently. They cut the beef ribs across the ribs, the Asian way, so they are thinner, smaller to handle and cooks much faster. They also do this for pork ribs. 

The traditional Kalbi recipe calls for Asian pears, but the Wok Star way is to improvise and substitute or do away with if not in season or difficult to find. I left out this ingredient all together. You won’t miss it, especially if you’ve never had it before. 

Or you can just use any pear, it’s the sweetness you’re after. I personally don’t care for additional sugar of any kind because it masks the flavor of the actual ingredient, so you’re just tasting sugar. 

I’ve prepared Kalbi two ways so far.

Here are guidelines for making Kalbi, as you know, I don’t use precise measurements for cooking! 

While Kalbi is grilling, stir fry your vegetables, cook quinoa. Choose platter to serve. Lay your table. 

Stir Fry Bok Choy in cast iron wok, Iwatani gas stove
Stir Fry Bok Choy in cast iron wok, Iwatani gas stove.

Allow 2 strips of Kalbi per person with extra strips for seconds. 

Zing broiler on high. I think there’s only one setting, ON or OFF.

Place Kalbi on grilling rack on top rack, closest to broiler.

Flip Kalbi as soon as you smell yummy aromas on first side, don’t overcook. 

Let Kalbi crisp up a little, again don’t overcook because it’ll dry out. 

One last tip, I like to grill just the first strip for everyone and serve. While we eat the first round, I grill the second strip. 

1) San-J Tamari, garlic and ginger marinade
In a glass bowl, submerge ribs in a mix of tamari, scallions, ginger and garlic overnight in the fridge as instructed by most recipes. Then I had to pat the ribs dry. Some recipes said to throw away the marinade? So wasteful and I didn’t find the flavor was worth the effort. 

Tamari, Garlic and Ginger marinaded Beef Short Ribs overnight.
Kalbi, curry quinoa and stir fried baby bok choy
Sprinkle sesame seeds and chopped scallions on Kalbi.
Put small bowls of sesame seeds, chili threads, salt to give guests option to add more.
Serve with Stir Fried Bok Choy and Curry Quinoa.

2) Dry spice rub 
This is my preferred method for grilling meat. It does away with long marinade times, ribs are not wet making them tough when grilled and yields BETTER FLAVORS than the overnight marinade.  I literally sprinkle dry spice rub on both sides of Kalbi and grill, that’s it. 

I sprinkled Rufus Teague Spice Rub on Beef Short Ribs and grilled under broiler.
Kalbi, Chinese Broccoli, quinoa, pickles
Sprinkle sesame seeds and chopped scallions to garnish Kalbi. Served with quinoa, stir fried Chinese Broccoli, carrots and side of homemade pickles.

Try both and share in comments which you prefer or if you’re tried making Kalbi and your results. Food is all about personal taste. 

I like the explanation of Kalbi/Galbi here. 

Beef Chart shows all the different cuts…

Kalbi goes well with these dishes…

Curry Quinoa

Curry Quinoa

Mango, Pineapple Salsa

Mango, Pineapple Salsa
It doesn’t matter proportion, whatever fruit you like most, add that
Stir Fried Bok Choy and Mini Sweet Peppers
Stir Fried Baby Bok Choy, Mini Sweet Peppers in my cast iron wok and gas stove setup.
Add dash of tamari and sherry.

Filed Under: blog, Featured, Korean BBQ, meal ideas Tagged With: "Beef short ribs", "grilled ribs", "Korean BBQ", "Korean Style Kalbi", "Wok Star Way", Kalbi

Sakaya Kitchen Nails Korean Banchan

July 22, 2011 By Eleanor Hoh 1 Comment

My trip to Hong Kong made me so homesick for Asian food, the first place I wanted to go was Sakaya Kitchen. Richard Hales nails Korean flavors down, he sent over Banchan (little pickled dishes like kimchi, bean sprouts, cucumbers, toufu to go with Bulgogi BBQ.) They’re not on the menu, he made them special for me, thanks Richard!!!  I’m working on a blog post and video of Sakaya, so overdue. I’ve been going since day one and now he and Jenny have 2 adorable kids and 2 food trucks as well, not sure how he juggles it all.  Keep up the good work Richard.

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My friend had chicken with salad, so tender.

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Banchan which is little pickled dishes like: (clockwise) kimchi, toufu, bean sprouts, cucumber to go with Bulgogi BBQ.

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One of my fav at Sakaya Kitchen is Spicy Dae Ji pork tenderloin with coconut rice & buttered broccoli. It encompasses all the flavors that make me think of Asia!

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These are the most delicious scallions bathed in soy, vinegar and secret ingredients, yum.
Sakaya Kitchen on Urbanspoon

Filed Under: dae ji, Korean BBQ, Sakaya Kitchen

My fav meal: Korean BBQ in Hong Kong

July 4, 2011 By Eleanor Hoh Leave a Comment

Sorabol at Miramar shopping centre was recommended as the best Korean BBQ in Hong Kong! It’s one of my all time favorite meals. I couldn’t believe how cheap it was! $13 US for tons of food. Best part of course was BBQing beef ribs to your liking. I love all the banchan side dishes including kimchi pickles (my easy kimchi.) Half way, they brought a toufu, bean based soup I want to recreate. It had so much texture and depth. Please someone open one in Miami?!!!

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Sent from my iPhone
www.wokstar.us

Filed Under: kimchi, Korean BBQ

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