For $13, you can have an unlimited Korean BBQ right here in the heart of Daegu. Made of beef short ribs, cut into thins strips and marinated with soy sauce, garlic, sesame oil, green onions and sugar, kalbi is grilled over a medium-hot flame and best served the way Korean restaurants do: cut into pieces right over the grill, usually with hefty kitchen shears, and then wrapped inside a fresh leaf of lettuce, a bit of red bean paste (gochichang), a few slivers of raw or grilled garlic, and shredded strips of fresh green onion. As always, the sidedishes were overloaded with the infamous kimchi.
The grilling technique for kalbi is the opposite of grilling an American steak. Kalbi is much more of a hands-on dish. Because of its thinner cut, the meat cooks faster and requires constant attention and turning over, which is why it is so much fun to cook it at the table with a group of friends.For both Jodi and I, this has become one of our favorite meals. ❤