FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
KALBI-KUI
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Korean, pp. 289-290]
are barbecued short ribs of beef. The meat is deeply scored in criss-cross fashion then marinated three hours or overnight in a sauce of soy, garlic, ginger, green onions, sesame oil and seeds, with the addition of sugar, vinegar, and pepper. The chunks of meat are then drained and barbecued over hot coals. A barbecue meal is usually served with a salad of blanched greens (watercress), soybean sprouts dressed with soy, sugar, onions and toasted sesame seeds, and rice and kimch'i.
