Korean Barbecue Sauce for Kalbi and Bul
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).
says: "This recipe is for Kalbi (short ribs)
and Bul Kogi (barbecue meat) and is from The
Complete Chinese & Asian Cookbook".
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
all ingredients together.
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
bul kogi, purchase ready sliced meat, or slice
your own, using any tender cut of meat such
as chuck, sirloin, or flank steak.
kalbi, buy short ribs with small bones. Score
ribs so that they will not curl during cooking.
sauce may be used on chicken also.
for 3 to 4 lb of meat