As a Korean, this was an absolute pleasure to watch. Thanks for the blast of nostalgia, chef! I'd love to see your take on Korean Spicy Barbeque Pork - it's my favorite Korean dish by far!
Honestly, the quality of your videos are top notch. I appreciate the hard work your team puts into these videos! Will continue to recommend the channel to anyone willing to listen.
Korean passing by. I can see you put a lot of thought and research to understand the underlying flavor profiles, with both ribs and ssamjang. Well done sir.
As a Korean you get a thumbs up from me!!! I see so many people trying to make Kalbi but leaving out the Asian Pears. That is the absolute secret of the Kalbi taste and you are doing us Koreans proud by using a traditional recipe not going all modern or crazy. This is VERY close to how I make my Kalbi. I usually add a little more ginger and honey but I also like mine very very very sticky and sweet.
I don’t know about everyone else but at the 3:45 mark i was smelling my phone to see what the marinade smelled like!!! I will definitely be trying this recipe. Thank you
Always quality videos. Wife has her own recipe for these, but still good to see the similarities. One of my favorite foods from her home country. Nice job!
If you want to cut back on the amount of brown sugar or completely eliminate it just substitute Pear Juice instead. You can also eliminate the Asian Pear as well. You will get a different type of marinade look meaning not so creamy (from the Asian Pear) but more of a traditional Korean thin marinade. Pear juice is a secret Korean ingredient that adds sweetness and also helps break down the meat. You can still use a tablespoon of brown sugar or sugar. This is a great dish served with sticky rice and Kimchi. Great job Chef.
Nice video, Tom. I like to buy these short ribs from the Mexican market by my house. They are pre-marinated in that nice, spicy, mexican-style marinade. They're called tablitas around Texas and are muy deliciosos. Tablitas are my go-to for any barbecue hangout. It's like beef bacon! :)
Hey man, thanks for being a super chill fellow and giving clear, excellent instructions. I liked, fav'd, and shared this with my family to try and make it this weekend. Keep doing what you do, you do it well.
Tom at ATBBQ team, just wanted to say thanks for all the amazing videos! Love the exposure to new and different recipes and the video quality along with Tom's personality really makes your videos awesome. Plus I always pick up some new cooking tip, which is much appreciated! Keep up the great work and I hope to visit Wichita soon to come see you guys in person!
This looks amazing nice job man also a word of advice on anyone wanting to try this either grease your grill grates or use foil. This marinade since it’s “sweet” burns and sticks to your grates and it’s a nightmare to clean. So just a tip to make your life easier 👍
Good tip. To help you out, make sure your grates are blazing hot when using sweet marinades and then leave the meat alone for a while. Usually, once the meat is seared enough it will release from the grates. Hope this helps you on future cooks.
This recipe is great, but what makes this is adding more ginger and a can of sprite or 7up, then letting it marinade for at least 2 days. I’m a Chamorro and I make the Hawaiian version of these beef short ribs. We love lots of ginger and brown sugar.
Hey I'm from Korea and I am learning a lot of recipes from you. Everything you did in this video is close to the original LA Galbi we enjoy in Korea. What really surprises me though is your version of 'Ssam-Jang' is very authentic. However, we do not deep LA Galbi in the Ssamjang because it is already marinade. But you made me wonder how it would taste if I deep it in Ssam-Jang because I have never tried it before. Thanks for your inspiration.
In my area every meat market sells them but they are called loaded ribs. These don’t need any sauce. The grease rendering and the chard is what brings out the flavor.
Hey chef Tom😁 had a Portuguese chicken burger today, one of the best burgers I've eaten! You feel like doing some Portuguese recipes of some sort? Burger one maybe😝
Although more time consuming, you can shred the onion and pear on a cheese grater if you don't have a blender... it gets lots of surface area right on the meat (these are so f'n good!!)
These ribs look awsome, Im always looking for different flavors to experiment with... I do have a question. Have you ever done a video of the knifes that you like to use. I didnt find one. If not would you be willing to review your favorite knifes and maybe some knifes that you have owned that are not worth the money. Thank you
Hey Chef Tom, I recently got a bunch of these that are thick cut- like almost an inch thick. I don't think searing them would break down the collagen in them. Should I "low and slow" them or braise them?
To add, my mom's special ingredient was kiwi. Adding kiwi makes the meat much more smoothe and gives a nice sour flavor. Shit my words are making me feel like if I were an aborigine or someshit (no offence). Anyway, too much kiwis will literaly melt the meat so becareful and I don't know the exact amount for the kiwi since I have never made it. My usual role was to just eat it. Bytheway, never knew ssamjang was that complicated. Our family just buys it in costco(No wallmarts in korea.used to have one but costco won the game). Also, the LA galbi was originated from Koreans inhibiting in LA so maybe you can say half of it's from America. LA galbi is quite hard to cook in korea since most korean's don't have barbecue pit, we use pan. And cooking it on a pan is... kinda tough cause the thick sause easily burns before the meat is all cooked, messing the whole thing up... god bless Democratic People's Republic of Korea and our great leader Kim Jong-un^^
Best BBQ short rib is buy at sams club. 6.99$/lb Each rib should be tenderize, then marinate for at least 4hrs. You can buy BBQ Korean short rib sauce in your local Asian store. Cost approx $5 Pre-Heat up the grill first to max temp.
I have both aji and kotteri mirin from Kikkoman. I’m guessing if you use the sweet kotteri version you don’t need to add the brown sugar as well as it already has corn syrup in it.
I have a question I’ve never bought these types of ribs. Are they boneless? It looked like the bone was in there but then I don’t see you eating around a bone. I just want to order the right cut of meat from the butcher. Thanks!
Thanks for spreading the Korean love!!! I always wanted to do a neo-Korean take on Korean pork belly! Smoke the belly before grilling...I’ve never seen it done so perhaps you could be the father of smoked Sam-gup sal!!!
Sure can! Probably sweeter and crispier than your typical american pears. Better when it's cold since it'll taste much more refreshing and it doesn't have any of that sliminess that I taste with Bosc pears. Also try Yali pears which has a similar taste.
Terrific video! My Mom didn't blend the aromatics and fruit, but this seems pretty spot on versus how she used to make Kalbi. Sometimes she would sub kiwi if the Asian pears were not available (some fruits will help tenderize meat with protease) and would add scallions to the marinade. One of my favorite meals from childhood. Check out Maangchi or Korean Englishman if interested in more Korean food! :)
Great video! Another Korean here to chime in on how you did us proud by using the Asian pear. One thing that sort of caught my attention, the cuts of meat were really odd. They were way too thin and I think your butcher probably never cut for Korean consumers before. Usually each cut only has 3 bones, is about 1/4 inch thick and the meat is way more marbled. Anyway, shit looked good!
Yea really sad looking meat. Should've been thicker and 3 bones to each piece. Seems like there's no marbling either. Sam's Club here in SoCal sells amazing marbled short ribs cut LA Style at a very reasonable price. My go to over any of the overpriced Korean markets here.
at the beginning, why not just toss everything - soy sauce, sugar, etc. - into the blender instead, instead of blending the liquids separately from the aromatics?
Hi Chef, GREAT recipe, beautiful sauce. I have an unrelated question (sorta) I'm wondering if you can recommend a cook book that deals with herbs & spices, I mean what goes with what? for instance, what the heck is Chervil used in, and what other herbs/spices goes with it. I realize recipes tell you but i'd like to learn this so I can use them without much thought. ANY help would be greatly appreciated. I've searched the web, apps, etc and I just can't find anything specific to my needs, thanks again. (John from California)
You're in luck... the book you are looking for is Harold McGee's classic "On Food and Cooking." It is an indispensable guide to flavor and food components like no other. For example, Chervil can be found on pages 392 (a spreadsheet named Flavorings from Plants) and then again on page 406 where McGee lays out the flavor and common uses.
Dennis McMurray he has a video for pastrami, which is just a spice rubbed and smoked corned beef. I believe he even shows how to brine a brisket into corned beef as well.
My wife makes these (her own Korean recipe), she lets them marinate overnight, and then freezes them the next day. She says it helps to tenderize them. I can't say if that is true, but they always come out tender.
No music, just cooking.
I like
As a Korean, this was an absolute pleasure to watch. Thanks for the blast of nostalgia, chef!
I'd love to see your take on Korean Spicy Barbeque Pork - it's my favorite Korean dish by far!
Thank you for watching!
Carbo north or south? Just kidding Haha love Korean ribs 🤘🏽
그러게요 !! 고마운마음 가득 영상봤어요! 쉐프님이 갈비좀 드실줄 아는듯!
Spicy bulgogi mashi so
From northern California and I've been eating this since the late 80's early 90's and could never get enough.
Honestly, the quality of your videos are top notch. I appreciate the hard work your team puts into these videos! Will continue to recommend the channel to anyone willing to listen.
Thank you very much.
As a Korean subscriber, it was a truely legit recipe! I cannot believe you got Korean pears. Bravo, chef.
that's what i thought. buti like my ssamjang 50/50
Yes! Exactly so many people ignore it or substitute it with crazy things. The Asian Pears are what make Kalbi so delicious!
Korean passing by. I can see you put a lot of thought and research to understand the underlying flavor profiles, with both ribs and ssamjang. Well done sir.
Awesome. Koreans really know their flavors
I bought a smoker and started with ribs because of your videos. My daughter is always so excited when there's a new "bbq sauce" video on.
Awesome!
Awesome man
As a Korean you get a thumbs up from me!!! I see so many people trying to make Kalbi but leaving out the Asian Pears. That is the absolute secret of the Kalbi taste and you are doing us Koreans proud by using a traditional recipe not going all modern or crazy. This is VERY close to how I make my Kalbi. I usually add a little more ginger and honey but I also like mine very very very sticky and sweet.
I end up coming here all the time. You consistently have one of the Top 5 BBQ channels on RUclips.
Hands down, best channel on YT
Thank you!
Once again, another killer cook. I'm going to do this for Labor Day. Thanks for sharing.
I don’t know about everyone else but at the 3:45 mark i was smelling my phone to see what the marinade smelled like!!! I will definitely be trying this recipe. Thank you
Chef Tom I lost my shit when you said “don’t @ me bro!” Great recipe once again, killing the RUclips bbq game man!
Always quality videos. Wife has her own recipe for these, but still good to see the similarities. One of my favorite foods from her home country. Nice job!
If you want to cut back on the amount of brown sugar or completely eliminate it just substitute Pear Juice instead. You can also eliminate the Asian Pear as well. You will get a different type of marinade look meaning not so creamy (from the Asian Pear) but more of a traditional Korean thin marinade. Pear juice is a secret Korean ingredient that adds sweetness and also helps break down the meat. You can still use a tablespoon of brown sugar or sugar. This is a great dish served with sticky rice and Kimchi. Great job Chef.
wtf are you talking about? we dont eat it with sticky rice... WTF
Awesome job tom. Those look delicious for sure. Great cook! Great on camera presence and energy. Looking forward to the next video. Keep crushing it.
Every time it is a pleasure to see you making a nice dish like this one - again a great job 👍👍👍
Chef Tom, always bringing the VERY BEST!!
Nice video, Tom. I like to buy these short ribs from the Mexican market by my house. They are pre-marinated in that nice, spicy, mexican-style marinade. They're called tablitas around Texas and are muy deliciosos. Tablitas are my go-to for any barbecue hangout. It's like beef bacon! :)
That sauce looks incredible.
Great explanation of the process and ingredients. I’ve been wanting to make this for a while and this vlog has inspired me.
MAN THAT IS SOOOOO GOOD! fallowed receipe. What a great dinner we had. Thanks CHEF.
you actually did a very good job on all the steps you went through. that's basically how my mom made la galbi and the sauce as well!
Hey man, thanks for being a super chill fellow and giving clear, excellent instructions. I liked, fav'd, and shared this with my family to try and make it this weekend. Keep doing what you do, you do it well.
Tom at ATBBQ team, just wanted to say thanks for all the amazing videos! Love the exposure to new and different recipes and the video quality along with Tom's personality really makes your videos awesome. Plus I always pick up some new cooking tip, which is much appreciated! Keep up the great work and I hope to visit Wichita soon to come see you guys in person!
This looks amazing nice job man
also a word of advice on anyone wanting to try this either grease your grill grates or use foil. This marinade since it’s “sweet” burns and sticks to your grates and it’s a nightmare to clean. So just a tip to make your life easier 👍
Good tip. To help you out, make sure your grates are blazing hot when using sweet marinades and then leave the meat alone for a while. Usually, once the meat is seared enough it will release from the grates. Hope this helps you on future cooks.
Try spreading the brown sugar over the meat like a dry rub, to start the tenderizing process before it goes into the marinade.
This recipe is great, but what makes this is adding more ginger and a can of sprite or 7up, then letting it marinade for at least 2 days. I’m a Chamorro and I make the Hawaiian version of these beef short ribs. We love lots of ginger and brown sugar.
Hey I'm from Korea and I am learning a lot of recipes from you. Everything you did in this video is close to the original LA Galbi we enjoy in Korea. What really surprises me though is your version of 'Ssam-Jang' is very authentic. However, we do not deep LA Galbi in the Ssamjang because it is already marinade. But you made me wonder how it would taste if I deep it in Ssam-Jang because I have never tried it before. Thanks for your inspiration.
These are all legit Korean ingredients. nice.
You guys are amazing! Unique style, enjoy the videos and they're def. helpful for cooking ideas!
Looks fantastic as always, Chef! Keep up the good work.
The best Korean Recipe I've seen from a non-Korean RUclips channel. Looks spot on and delicious! Keep up the great work!
Always a smile when I see a new video has been uploaded
Awesome Tom ! That sauce looks incredible!
Looks amazing! Great job chef Tom!
Chef Tom, you are a bad ass. Enough said.
"Dont @ me bro" lmao love it
Thx chef Tom. Excellent as usual.
Chef Tom! You are the man. Would be cool to see you do Japanese bbq on a hibachi
This is my new food network
Fantastic recipe, I too love the skin of a pear
Appreciate you stuff Tom , pleasure
In my area every meat market sells them but they are called loaded ribs. These don’t need any sauce. The grease rendering and the chard is what brings out the flavor.
Hey chef Tom😁 had a Portuguese chicken burger today, one of the best burgers I've eaten! You feel like doing some Portuguese recipes of some sort? Burger one maybe😝
Great job. I love Korean BBQ
another amazing cook thank you sir
Nice video! Ssamjang really is an addictive condiment - I have a freshly made bowl of Ssamjang most of the time in my fridge. And I‘m not Korean 😉
Although more time consuming, you can shred the onion and pear on a cheese grater if you don't have a blender... it gets lots of surface area right on the meat (these are so f'n good!!)
These ribs look awsome, Im always looking for different flavors to experiment with... I do have a question. Have you ever done a video of the knifes that you like to use. I didnt find one. If not would you be willing to review your favorite knifes and maybe some knifes that you have owned that are not worth the money. Thank you
Hey Chef Tom, I recently got a bunch of these that are thick cut- like almost an inch thick. I don't think searing them would break down the collagen in them. Should I "low and slow" them or braise them?
To add, my mom's special ingredient was kiwi. Adding kiwi makes the meat much more smoothe and gives a nice sour flavor. Shit my words are making me feel like if I were an aborigine or someshit (no offence). Anyway, too much kiwis will literaly melt the meat so becareful and I don't know the exact amount for the kiwi since I have never made it. My usual role was to just eat it. Bytheway, never knew ssamjang was that complicated. Our family just buys it in costco(No wallmarts in korea.used to have one but costco won the game). Also, the LA galbi was originated from Koreans inhibiting in LA so maybe you can say half of it's from America. LA galbi is quite hard to cook in korea since most korean's don't have barbecue pit, we use pan. And cooking it on a pan is... kinda tough cause the thick sause easily burns before the meat is all cooked, messing the whole thing up... god bless Democratic People's Republic of Korea and our great leader Kim Jong-un^^
Best BBQ short rib is buy at sams club. 6.99$/lb
Each rib should be tenderize, then marinate for at least 4hrs.
You can buy BBQ Korean short rib sauce in your local Asian store. Cost approx $5
Pre-Heat up the grill first to max temp.
Hey Chef Tom! What kind of knife are you using for this video? It looks to be very versatile. Awesome content as always.
I have both aji and kotteri mirin from Kikkoman. I’m guessing if you use the sweet kotteri version you don’t need to add the brown sugar as well as it already has corn syrup in it.
I love that he uses wustof knives classic ikon and urban farmer
Chef Tom lookin' a lil scraggly today. I like it.
I have a question I’ve never bought these types of ribs. Are they boneless? It looked like the bone was in there but then I don’t see you eating around a bone. I just want to order the right cut of meat from the butcher. Thanks!
Can the dipping sauce be added while cooking.
👍👍👍 Thank you! Where can I get that bucket of yours?
"Don't @ me bro" lol
Why can't i find a pepper grinder like his?
Its been 2 years lol
Awesome videos! The marinade color here looks way off. I think the pear qty is too much? I eat this many time in Korea town, and the color is dark.
Had these on the weekend at a friends place - and Boom - YT offers up the recipe so we can make it ourselves! #LeGourmetTV
Enjoy!
Thanks -
Awesome video as usual, one question. Knife brand you are using in this vid?
Do the "la caja china" box for Crispy Roast Pork like an American style bbq one??
Thanks for spreading the Korean love!!! I always wanted to do a neo-Korean take on Korean pork belly! Smoke the belly before grilling...I’ve never seen it done so perhaps you could be the father of smoked Sam-gup sal!!!
Awesome!
U.M.A.M.I B.A.B.Y
That looks delicious homiE
I want a sports car the color of that sauce!
Can you eat the Asian pears like eating pears from the states, or are they too sour?
Sure can! Probably sweeter and crispier than your typical american pears. Better when it's cold since it'll taste much more refreshing and it doesn't have any of that sliminess that I taste with Bosc pears. Also try Yali pears which has a similar taste.
Nice!!
Terrific video!
My Mom didn't blend the aromatics and fruit, but this seems pretty spot on versus how she used to make Kalbi. Sometimes she would sub kiwi if the Asian pears were not available (some fruits will help tenderize meat with protease) and would add scallions to the marinade. One of my favorite meals from childhood.
Check out Maangchi or Korean Englishman if interested in more Korean food! :)
Bravo!
Great video!
Another Korean here to chime in on how you did us proud by using the Asian pear.
One thing that sort of caught my attention, the cuts of meat were really odd. They were way too thin and I think your butcher probably never cut for Korean consumers before.
Usually each cut only has 3 bones, is about 1/4 inch thick and the meat is way more marbled.
Anyway, shit looked good!
Yea really sad looking meat. Should've been thicker and 3 bones to each piece. Seems like there's no marbling either. Sam's Club here in SoCal sells amazing marbled short ribs cut LA Style at a very reasonable price. My go to over any of the overpriced Korean markets here.
Man the ribs look good but give me tips on how to get a beard that nice bro!
GO FOR THE DUNK CHEF!
at the beginning, why not just toss everything - soy sauce, sugar, etc. - into the blender instead, instead of blending the liquids separately from the aromatics?
Hi Chef, GREAT recipe, beautiful sauce. I have an unrelated question (sorta) I'm wondering if you can recommend a cook book that deals with herbs & spices, I mean what goes with what? for instance, what the heck is Chervil used in, and what other herbs/spices goes with it. I realize recipes tell you but i'd like to learn this so I can use them without much thought. ANY help would be greatly appreciated. I've searched the web, apps, etc and I just can't find anything specific to my needs, thanks again. (John from California)
You're in luck... the book you are looking for is Harold McGee's classic "On Food and Cooking." It is an indispensable guide to flavor and food components like no other. For example, Chervil can be found on pages 392 (a spreadsheet named Flavorings from Plants) and then again on page 406 where McGee lays out the flavor and common uses.
Great tip. It's available on Amazon in paperback for under $5. I just bought a used hard cover for $2.65.
Thank you so very much, I'm on it. : - )
Why didn't you put the soy sauce base in the blender
Trying this today. Thanks
I’m able to get this meat cut at Sam’s Club. Think I know what I’m making for Labor Day!
Why not put the soy sauce base into the vitamix?
Are those the same as flankenribs? They look very similar.
mhump23 i was waiting for him to say flanken style short ribs on the video.
Could you do this recipe with a sliced chuck roast? Its what i have on hand.
That would probably be great!
Chuck is nice and fatty, so you could combine these flavors and have a nice meal for sure with sliced chuck.
Can I marinade spare ribs in that??
P.s do a corned beef bro. Need options!!!! Thanks in advance from Chicago.
Dennis McMurray he has a video for pastrami, which is just a spice rubbed and smoked corned beef. I believe he even shows how to brine a brisket into corned beef as well.
@@bklugster thanks bro I'll be looking for it now.
this should have been put into a baguette
Tom ... I LOVE THAT KNIFE! Please tell about it ...
Se te olvidaron las tortillas in Spanish for you forgot the tortillas😂😂👌👍
Where do you get some of the Korean spices my dillons don't carry them
marriedshades if you have an asian market nearby they usually have that type of stuff. Probably sol if you live in a smaller town though?
Bryan Klugman no Asian market semi small town of Newton ks
Do you ever save (freeze?) your marinade?
My wife makes these (her own Korean recipe), she lets them marinate overnight, and then freezes them the next day. She says it helps to tenderize them. I can't say if that is true, but they always come out tender.
They go stale pretty fast. Koreans would make marinade as needed
We call those costias de ray.
I’d like to see a whole beer but chicken
So much oooh mommy!!
less sesame oil, more ginger.
PTFC!!!
RCTID!
Do some oxtail
Char? You burned the fuck out of them hahahaha