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Recipe for :

Korean Barbecue Sauce for Kalbi and Bul Kogi

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

Shirley says: "This recipe is for Kalbi (short ribs) and Bul Kogi (barbecue meat) and is from The Complete Chinese & Asian Cookbook".


2/3 cup soy sauce
3 Tblsp. water
2 Tblsp. honey
3 Tblsp. sugar
1 Tblsp. sesame seeds, roasted and ground
2 Tblsp. sesame seed oil
2 cloves garlic, crushed
2 Tblsp. chopped green onions

  • Mix all ingredients together.
  • Dip each piece of meat in the sauce and layer in a flat dish or pan. Pour more marinade on top. Marinate 4 hours before grilling over coals or broiling.


  • For bul kogi, purchase ready sliced meat, or slice your own, using any tender cut of meat such as chuck, sirloin, or flank steak.
  • For kalbi, buy short ribs with small bones. Score ribs so that they will not curl during cooking.
  • This sauce may be used on chicken also.

Sauce for 3 to 4 lb of meat

Shirley Cline