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Pork Kalbi Marinade
Description
Pork kalbi marinade or pork galibi marinade is used to flavour pork ribs in this much- loved Korean BBQ dish. Kalbi dishes are traditionally prepared with rib meat which is marinated in ganjang, Korean soy sauce, and cooked on a hot griddle or grill.
Pork kalbi is typically served in restaurants known as kalbi houses where the meat is cooked on grills set in the tables, usually by the customers themselves. The tender, grilled pork ribs are served in crisp lettuce and dipped into ssamjang, a mixture of gochujang hot pepper paste and doenjang soybean paste.
When preparing the dish cut the pork ribs in thin slices across the bones to allow the pork kalbi marinade to seep into the meat faster. It also allows the meat to cook more quickly, creating a more tender cut, and making it easier to eat the finished dish with chopsticks.
Ingredients: Soy sauce (water, hydrolyzed soybean protein, salt, high fructose glucose syrop, defatted soybean, wheat, cooking rice wine, koji (barley)), sugar, high fructose corn syrup, apple puree 11% (apple, antioxidant (E300)), onion puree, pear puree 5% (pear, antioxidant (E300)), garlic, water, cooking rice wine, seasoning (maltodextrin, sweetener (E640)), salt, ginger extract, pepper powder, colour (E150c), acidity regulator (E330), thickerner (E415).Contains soya, wheat, sesame, barley.
Quick Comparison
| Settings | Pork Kalbi Marinade remove | Korean Soy Sauce For Soup remove | Hwayo Soju remove | Korean Red Pepper Powder - Gochugaru 227g remove | Anchovy Kombu Flavour Soup Base remove | Chunjang Black Bean Paste remove |
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| Price | 2.44€ | 4.07€ | 34.38€ | 5.00€ | 4.94€ | 2.44€ |
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| Content | Pork kalbi marinade or pork galibi marinade is used to flavour pork ribs in this much- loved Korean BBQ dish. Kalbi dishes are traditionally prepared with rib meat which is marinated in ganjang, Korean soy sauce, and cooked on a hot griddle or grill. Pork kalbi is typically served in restaurants known as kalbi houses where the meat is cooked on grills set in the tables, usually by the customers themselves. The tender, grilled pork ribs are served in crisp lettuce and dipped into ssamjang, a mixture of gochujang hot pepper paste and doenjang soybean paste. When preparing the dish cut the pork ribs in thin slices across the bones to allow the pork kalbi marinade to seep into the meat faster. It also allows the meat to cook more quickly, creating a more tender cut, and making it easier to eat the finished dish with chopsticks. Ingredients: Soy sauce (water, hydrolyzed soybean protein, salt, high fructose glucose syrop, defatted soybean, wheat, cooking rice wine, koji (barley)), sugar, high fructose corn syrup, apple puree 11% (apple, antioxidant (E300)), onion puree, pear puree 5% (pear, antioxidant (E300)), garlic, water, cooking rice wine, seasoning (maltodextrin, sweetener (E640)), salt, ginger extract, pepper powder, colour (E150c), acidity regulator (E330), thickerner (E415).Contains soya, wheat, sesame, barley. | Also known as guk gang jang, Korean soy sauce differs from the Japanese-style soy sauce also used in Korea in both flavour and colour. Its light brown colour is often preferred as it doesn't discolour clear soups as much as other varieties. Its flavour, meanwhile, is less sweet and more salty than regular soy sauce. Korean soy sauce for soup is a by-product from making doenjang, Korean soy bean paste. Use Korean soy sauce in tkeok-guk soup with tteok rice cakes, thinly sliced beef, shiitake mushrooms, Korean red pepper powder, minced garlic and sesame oil. Korean soy sauce for soup is also used to make Korean namul, vegetable side dishes, and muchim, Korean salads. Ingredients: Water, defatted soybean, wheat, salt, corn syrup, yeast extract, sodium benzoate | Enjoy Hwayo Soju 25 chilled for a refreshing alternative to sake or vodka. Soju is a Korean rice spirit, and Hwayo is one of the best-known distillers of premium soju. Their Soju 25 has a crisp and clean taste, with subtle notes of fruity melon. For years soju has been known as a fairly weak beverage, made from the diluted spirits of sweet potatoes or rice and added sugar. Hwayo are one of the small distilleries that are popping up all over Korea that aim to bring back the sophisticated sojus of the past, and create a spirit to rival the finest sakes or vodkas of the world. The Hwayo distillery only uses the finest organic rice and pure spring water drawn from 150 metres underground. Their low-temperature distillation and maturing processes have been handed down over a period of 700 years with little change, and Hwayo’s Soju 25 is praised for its pure, clean taste that is the result. Ingredients: water, rice, koji. 25% ABV. This product contains alcohol and is only available for purchase by over 18s. | Korean red pepper powder - also known as gochugaru - has smoky, fruity-sweet notes, with a hot kick. Gochugaru is most famously used to make the country's national dish, kimchi. Korean red pepper powder comes in different grinds - this variety is a coarse grind, perfect for kimchi making. Use gochugaru in other Korean recipes such as tteokbokki, bulgogi, stir fries as well as delicious dipping sauces and meat marinades. We also use the gochugaru red pepper powder as a seasoning to sprinkle over Japanese noodle dishes, or even as a rub for roast chicken, along with finely diced garlic and preserved lemons. Brand may vary depending on availability. Ingredients: (227g) 98% red pepper powder, 2% salt. Ingedients: (1kg) 100% red pepper powder | Anchovy kombu flavour soup base is a well-balanced seasoning for use with Korean noodle soups and bulgogi hot pots. This soup base with anchovy kombu works well in dishes such as spicy mushroom seafood stew and potato and pumpkin soybean stew. It is also used to make akorn jelly, known as dotorimuk, which is sliced and served with slivered carrots, spring onions, Korean red pepper powder, soy sauce, sesame oil and sesame seeds. Ingredients: Water, anchovy extract, soys sauce, salt spirits, kelp & radish extract, wheat extract, spring onion & onion extract, laver extract, bonito extract, tamarind gum, stabiliser, E415, Onion extract, flavour enhancer: E631, E627, oleoresin black pepper. | Chunjang black bean paste is an essential ingredient in jajjangmyun - a Korean dish of stir-fried pork belly and mixed vegetables in a thick black bean sauce, served with wheat noodles. Also known as Chinese black bean paste, use to give the distinctive flavour to Chinese favourites like beef in black bean sauce with green peppers. The black bean paste is salty with a hint of sweetness, with lots of umami depth. Add a spoonful to stir-fry sauces to boost the flavour. Dilute with sesame oil and rice vinegar, and mix in some grated ginger to make a dipping sauce. Ingredients: black bean paste (soya, wheat flour, salt, water), caramel, salt, soya powder, rice wine, water, flavour enhancer (monosodium glutamate [E621]). Contains allergens: soya, gluten (wheat). |
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