michael-in-phoenix
Well-known member
Gentle Swappers,
I saw this ready-to-use marinade in my supermarket, hanging on a clip above the packaged meat section. It was marked down to $1.45 per pouch. Don't know how far this product is stocked, but it was in my Kroger-owned market. I bought a couple of bags.
I'm familiar with Korean food in general. Garron used to live in Los Angeles, and when we visited, he took us to Koreatown for dinner a few times. Good stuff! This marinade is typically used in Korea on short ribs. "Galbi" is the Korean term, and "Kalbi" is a Korean-American term for basically the same thing.
A company in California makes this concoction, and there are no "recipes" associated with the product, just marination times for various types of meat.
I used boneless skinless chicken thighs from Costco, trimmed of big globs of excess fat and the inevitable, albeit rare, bone or gristle. I was feeding a crowd of college kids, so I used the entire package of chicken thighs... around 8 pounds, I think. I put them in a big stainless steel bowl and used two bags of the Kalbi marinade. I squished the meat with gloved hands to thoroughly distribute the marinade. I covered the bowl and let it sit in the fridge for 3 1/2 hours. Got a rippin'-hot, two-stage fire going in my charcoal grill (hot side and cold side), and rubbed the grates with an oil-soaked, folded paper towel. Grilled the chicken, turning often, until sufficiently brown with a little bit of "char", then moved them over to the cold side. Once they were all to my liking and had moved to the cold side (took about 25 minutes in two batches), I closed the lid and let them cook over indirect heat for another 15 minutes.
I let them rest in a foil-tented pan for about 10 minutes before slicing them into thin strips about 1/2 inch wide, with most of the chicken ending up in strips or chunks. So juicy!
Oh, and the flavor is not "hot and spicy" or overtly sweet. It tastes like good, solid, juicy barbequed chicken. I'd serve it to anyone who likes barbecued chicken.
I dropped it off at the college fellowship meeting. I got a text from one of the group's leaders about 1/2 hour later. "Chicken was incredible!! I say, "was" because once the students got a taste of it, it disappeared quicker than ice cream on a Phoenix sidewalk in July. Please, please consider making this again!"
I've made this at home a couple of times since then. Lisa echoes the compliments, saying it is some of the best BBQed chicken she's ever had. I've already started looking up homemade versions, and there's a ton of them online. I went back to the store and bought a few more of the discounted packages, so I can use them when I need to bang out some BBQ quickly.
I saw this ready-to-use marinade in my supermarket, hanging on a clip above the packaged meat section. It was marked down to $1.45 per pouch. Don't know how far this product is stocked, but it was in my Kroger-owned market. I bought a couple of bags.
I'm familiar with Korean food in general. Garron used to live in Los Angeles, and when we visited, he took us to Koreatown for dinner a few times. Good stuff! This marinade is typically used in Korea on short ribs. "Galbi" is the Korean term, and "Kalbi" is a Korean-American term for basically the same thing.
A company in California makes this concoction, and there are no "recipes" associated with the product, just marination times for various types of meat.
I used boneless skinless chicken thighs from Costco, trimmed of big globs of excess fat and the inevitable, albeit rare, bone or gristle. I was feeding a crowd of college kids, so I used the entire package of chicken thighs... around 8 pounds, I think. I put them in a big stainless steel bowl and used two bags of the Kalbi marinade. I squished the meat with gloved hands to thoroughly distribute the marinade. I covered the bowl and let it sit in the fridge for 3 1/2 hours. Got a rippin'-hot, two-stage fire going in my charcoal grill (hot side and cold side), and rubbed the grates with an oil-soaked, folded paper towel. Grilled the chicken, turning often, until sufficiently brown with a little bit of "char", then moved them over to the cold side. Once they were all to my liking and had moved to the cold side (took about 25 minutes in two batches), I closed the lid and let them cook over indirect heat for another 15 minutes.
I let them rest in a foil-tented pan for about 10 minutes before slicing them into thin strips about 1/2 inch wide, with most of the chicken ending up in strips or chunks. So juicy!
Oh, and the flavor is not "hot and spicy" or overtly sweet. It tastes like good, solid, juicy barbequed chicken. I'd serve it to anyone who likes barbecued chicken.
I dropped it off at the college fellowship meeting. I got a text from one of the group's leaders about 1/2 hour later. "Chicken was incredible!! I say, "was" because once the students got a taste of it, it disappeared quicker than ice cream on a Phoenix sidewalk in July. Please, please consider making this again!"
I've made this at home a couple of times since then. Lisa echoes the compliments, saying it is some of the best BBQed chicken she's ever had. I've already started looking up homemade versions, and there's a ton of them online. I went back to the store and bought a few more of the discounted packages, so I can use them when I need to bang out some BBQ quickly.
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