Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

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Korean BBQ aka Galbi

 

Korean barbeque is rated as one of the World’s Most Delicious Dishes in a reader’s poll compiled by CNN.  Traditionally it is referred to as Galbi Gui, in Korean galbi literally means rib whether cooked or raw and gui means grilled but it is usually simply referred to as galbi.

Galbi also known as Kalbi largely defines an assortment of grilled meats in Korean cuisine that is generally made with marinated beef or pork short ribs that have been thinly sliced across the bones to allow the marinade to penetrate the meat quickly and further allows for rapid cooking. The secret to great tasting Kalbi is to understand the balance of its sweet and savory flavors. Most North American Galbi is sweeter than what you would be served in Korea as it is more appealing to our palates.

The grilling technique for kalbi is the exact opposite of how you would grill a steak or burger as it requires you to be very hands on, constantly turning and moving the meat about the grill allowing the marinade to create a nice even glaze on the meats surface without burning the sugars.

Korean barbecue is traditionally cooked by grilling the meat on perforated dome grills that often are built into the dining table that allows for everyone to cook their own food to their own preferences.

Korean barbeque is usually served with a variety of side dishes which include spinach, rice, kimchee and whole leaves of lettuce which is used to wrap the meat and condiments together into nice little bite size packets.

I ‘ve received a lot of reader feedback over the past couple of weeks wondering if I had turned vegetarian and where are the barbeque recipes. Not to fear, I’ve been barbequing up a storm for clients, classes and family alike. The recent arrival of summer and it’s Caribbean like weather is perfect weather to fire up our outdoor kitchens and keep the house cool by not cooking indoors.

You may choose to make your galbi from thinly sliced sirloin or tenderloin but I find that the flavours of galbi are best represented when done with beef short ribs that are cooked over a charcoal based fire. If you wish to use whole racks of beef or pork ribs you can as opposed to the short ribs, they will just need to marinate for an extra few hours and may produce a less tender end product. Regardless this week’s recipe can be prepared using chicken, pork, beef, fish, vegetables and/or tofu all of which can be sourced locally.

 

This recipe is tried and true. I have used it a number of times and for those of you who missed the Korean barbecue class at Friendly Fires, this is one of the recipes we explored.

 

 

Grilled Korean-Style Galbi Marinade

 

3 pounds beef short ribs or other meat

Juice of lemon, lime, mango, papaya or kiwi

1/4 cup dark brown sugar

3/4 cup soy sauce

3/4 cup water

¼ cup shao hsing cooking wine or dry sherry

3 tbsp. white vinegar

2 tbsp. white sugar

1 tsp. black pepper

2 tbsp. sesame oil

1/4 cup minced garlic

1/8 cup minced ginger

1/2 large onion, minced

 

Method:

Liberally massage the meat with the juice of your choice using your hands. Distribute the brown sugar evenly on the meat by sprinkling it on each piece. Allow the meat to sit for 10 minutes.

Meanwhile whisk together soy sauce, water, wine, and vinegar in a large, non-metallic bowl. Whisk in, white sugar, pepper, sesame oil, garlic, and onion until the sugar has dissolved.

Marinate thick cuts of meat or ribs overnight; the longer, the better. Thinner cuts only need an hour or so. Preheat your grill and grill’em as you so desire

 

 

 

 

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