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Kalbi/Galbi Korean BBQ/Kiwi marinade Question
Posted on 7/1/20 at 6:43 am
Posted on 7/1/20 at 6:43 am
I am a big fan of LA Galbi after eating at some Korean bbq spots. I decided I was going to make a marinade to match the taste, but use some cheaper, thin sliced Boston butt to throw on the grill. The marinades include the use of korean pear/kiwi/pineapple or something similar to tenderize the meat.
I see people online talking about letting the meat sit in a marinade with one of these saying that too long and the meat starts to fall apart. Is this really an issue? If I make the marinade tonight and put the pork in it, will it be alright to grill Friday or Saturday or is this too long? I would think a tougher cut of meat like a pork shoulder could handle it.
Any experience?
I see people online talking about letting the meat sit in a marinade with one of these saying that too long and the meat starts to fall apart. Is this really an issue? If I make the marinade tonight and put the pork in it, will it be alright to grill Friday or Saturday or is this too long? I would think a tougher cut of meat like a pork shoulder could handle it.
Any experience?
5
Posted on 7/1/20 at 7:24 am to Tadey
I have marinated kalbi/beef short ribs in bulgogi marinade for a couple of days and had no issues with it on the pit afterwards. Just grill hot and fast.
Posted on 7/1/20 at 7:52 am to Tadey
quote:
I have marinated kalbi/beef short ribs in bulgogi marinade for a couple of days and had no issues with it on the pit afterwards. Just grill hot and fast.
Same for me, online they made it sound like kiwi will turn the meat into pudding after a couple hours
. My first go round I marinated it as such and wasn’t pleased with the tenderness. Marinated it 2 days next go round, turned out great. 
Posted on 7/1/20 at 7:52 am to Shwapp
Did the marinade include Bromelain from pineapple or kiwi or something?
Posted on 7/1/20 at 9:01 am to Tadey
I made Korean burgers once and let the meat marinade overnight in some
Bulgogi marinade that I bought and the meat was definitely broken down and not very good. There was kiwi in the marinade. The label said to marinade for 4 hours. Ground beef definitely couldn’t handle the extra time, but the pork shoulder may.
Bulgogi marinade that I bought and the meat was definitely broken down and not very good. There was kiwi in the marinade. The label said to marinade for 4 hours. Ground beef definitely couldn’t handle the extra time, but the pork shoulder may.
This post was edited on 7/1/20 at 9:02 am
Posted on 7/1/20 at 9:06 am to Tadey
quote:
If I make the marinade tonight and put the pork in it, will it be alright to grill Friday or Saturday or is this too long?
Sounds like you are making some spicy pork bulgogi. This is something you should slice very thinly, thus I would not leave it in the marinade much longer than one night. The Korean pear (nashi/Asian pear) might break down the meat more than your liking if you leave it too long.
Posted on 7/1/20 at 9:10 am to UltimaParadox
BTW a lot of recipes will actually call out something like Coke to put in the marinade instead. Which is fairly acidic as well, but does a great job tenderizing the meat.
Posted on 7/1/20 at 1:55 pm to Soul Gleaux
This is what I was looking for. I basically have to prepare it tonight as i wont have time tomorrow or Friday. So I will maybe just slice the butt slightly wider. I am using the Galbi marinade not the spicy bulgogi. I could just hold off on adding the kiwi for a while but I honestly cant see it breaking down a pork but that much.
Posted on 7/1/20 at 4:05 pm to Tadey
quote:
but I honestly cant see it breaking down a pork but that much.
I would hold off if possible, just marinate without. Or replace with Coke, trust me.
Pineapple youtube video breaking down meat
This post was edited on 7/1/20 at 4:09 pm
Posted on 7/1/20 at 11:49 pm to Tadey
I love some thinly sliced boston butt on skewers. My family usually marinade the meat for at least a day. CJ Kalbi Marinade doctored up with some frozen minced lemongrass, a bit of soy sauce, and some honey or sugar. TIP: if you plan on doing skewers, throw them in a water bath for a day before making skewers, helps the bamboo wood skewers from burning too much.
CJ Kalbi Marinade
(Stock photo)
Here’s my last batch. I used CJ Chicken and Pork Marinade Korean BBQ Original Sauce (Hot & Spicy Flavor) because that's what I had leftover in the fridge instead of the tried and true CJ Bibigo BBQ Kalbi Marinade, good but not the same as the Kalbi Marinade.
CJ Kalbi Marinade
(Stock photo)
Here’s my last batch. I used CJ Chicken and Pork Marinade Korean BBQ Original Sauce (Hot & Spicy Flavor) because that's what I had leftover in the fridge instead of the tried and true CJ Bibigo BBQ Kalbi Marinade, good but not the same as the Kalbi Marinade.
This post was edited on 7/2/20 at 12:45 am
Posted on 7/2/20 at 8:02 am to tokenasian37
Looks delicious. Great idea to put them on skewers. Any pictures of how you cut the butt? Or can you explain?
Posted on 7/2/20 at 10:31 am to Tadey
quote:
I basically have to prepare it tonight as i wont have time tomorrow or Friday. So I will maybe just slice the butt slightly wider.
What I usually do when I know I'm short on time is make the marinade and trim the meat in advance and put them in the fridge. I marry them together whenever the timing is right. That doesn't take any time, and my wife can do it for me if I'm not home.
Posted on 7/2/20 at 10:39 am to Soul Gleaux
They look like they came out great. I did these for a potluck at work last thanksgiving and the guys were blown away. Never had anything like it. It's great as a finger food for a big group of people. Did about 10lbs and it was all gone within an hour
Edit: Also, wondering where you got your ribs from. I typically go to bao in P-ville and just buy what they have in the freezer, but I would like to see if there is somewhere else I can go to buy in bulk.
Edit: Also, wondering where you got your ribs from. I typically go to bao in P-ville and just buy what they have in the freezer, but I would like to see if there is somewhere else I can go to buy in bulk.
This post was edited on 7/2/20 at 11:40 am
Posted on 7/2/20 at 11:44 am to Tadey
With a whole butt, I usually break it down by removing the bone, then thinly slicing the pork into 2 inch strips, somewhat like a thick slice of bacon. 
Posted on 7/2/20 at 12:06 pm to Shwapp
quote:
I would like to see if there is somewhere else I can go to buy in bulk.
Any meat department should carry short ribs, just ask the butcher to slice it about 1/4-3/8" thick.
Posted on 7/2/20 at 1:51 pm to Shwapp
Oddly enough I find big packs of them regularly at Sam’s.
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