The Return of the Beef- Kalbi Tang / by Alice Zhao

There are a few types of cuisines that baffle us in terms of pricing- specifically Korean and Indian food. I would describe most restaurants that serve this type of cuisine as home-style cooking. Home-style cooking for me invokes thoughts of cheap ingredients with simple yet bold flavors. So why does a bowl of kalbi-tang cost me $9.95 at a low key food mart or small bowl of basmati rice and aloo gobi cost me $10.95 (especially since you know they have a huge vat of it sitting in their kitchen)? Jared suggested that it might be because there is very little competition in general and therefore the prices are marked up a lot higher. Who knows, but this is definitely stuff you can do at home. Well, you might need a spouse like Jared to help you out a little =)

Jared had purchased 3lbs of shortribs last week for about $12.00 so he decided to make some Kalbi-tang (or Galbi for you true Koreans) for lunch today. This is the recipe of what he made, but you certainly don't need to follow our meat quantities... we just like short ribs... a lot.

The Process of making (Galbi) Kalbi Tang
Kalbi Tang
3lb Beef Shortribs
1 Large Daikon (Radish)
4 cloves Garlic
Green Onions
Coarse Ground Black Pepper
Kosher Salt
Sesame Seeds
Red Pepper Flakes
Sesame Seed Oil
Soy Sauce
Optional (MSG, and Korean Beef Dashida for extra... umph!)


Boil the ribs for about 10 minutes to help you get rid of scum. Pour out the water, wash the meat and pot (and repeat a couple times. (Picture #1) Refill the pot (with the short ribs) with cold water.

Mince 4 cloves of garlic and add it to the pot along with coarse ground black pepper and little bit of salt. You'll be adding more salt later to taste. If you'd like, add a pinch of msg and 1 tablespoon of beef dashida (korean beef stock in granulated form). Let it run on a rolling boil of low to medium heat for about 2 hours with lid on. Occasionally skim the fat- short ribs are pretty fatty! Some of the recipes we've seen out there only have you boiling for 40 minutes, but in order to soften the meat and have it practically falling off the bone, it is necessary for you to simmer it for about 2 hours

Peel and cut the radish (daikon) into large pieces and add it to the pot, boil for another 30 minutes (Picture #2).

Chop the green onions and add that to the pot along with sesame seeds and about a half teaspoon of sesame seed oil. (Picture #3) We decided to add a few korean red pepper flakes and a tablespoon of soy sauce. And here is where you add more salt to taste. We also added chopped eggs as garnish and korean vermicelli just to add more substance.

Oh um and we have a delicious shot of the skimmed beef fat (Picture #4) for your viewing pleasure. You may discard of the fat or use it to fry up something good ;)

Our set-up shots of the finished product:
(Galbi) Kalbi Tangprepared by jxz

(Galbi) Kalbi Tangprepared by jxz

(Normally there's a lot more soup in Kalbi Tang, we just added less for the picture. )

In the end we spent about $15 dollars for the 2 of us, which we ate over 2 meals. $15 for 4 Zhao servings (i.e. big) is what I'd like to call a good deal!