The easiest way to make angus flank steak kalbi: step-by-step with zero fuss!

Indulge in the tantalizing flavors of Korean barbecue with this delectable guide to cooking Angus flank steak kalbi. This succulent cut of beef, renowned for its rich taste and affordable price, transforms into a culinary masterpiece when marinated and grilled to perfection. Follow our step-by-step instructions to master the art of preparing this Korean delicacy.

Selecting the Perfect Flank Steak

The foundation of a great kalbi lies in choosing the right flank steak. Look for a piece that is evenly thick, between 1 and 2 inches, with a deep red color and minimal marbling. Avoid steaks with excessive fat or sinew.

Creating the Flavorful Marinade

The secret to tender and flavorful kalbi lies in the marinade. Combine soy sauce, brown sugar, garlic, ginger, green onions, sesame oil, and a touch of honey in a large bowl. Whisk until the sugar dissolves.

Marinating the Steak

Submerge the flank steak in the marinade, ensuring it is completely covered. Cover the bowl and refrigerate for a minimum of 4 hours, preferably overnight. This allows the marinade to penetrate the meat, infusing it with flavor and tenderizing it.

Preparing the Grill

Prepare a charcoal or gas grill for indirect heat cooking. If using charcoal, create a two-zone fire, with one side of the grill having hot coals and the other side being cooler. If using a gas grill, turn on one burner on high and leave the other burner off.

Grilling the Kalbi

Remove the steak from the marinade and discard the excess. Grill the kalbi over the cooler side of the grill, away from the heat source. Cook for 10-12 minutes per side, or until the steak reaches an internal temperature of 135-140°F for medium-rare.

Slicing and Serving

Let the kalbi rest for 10 minutes before slicing it thinly against the grain. Serve immediately with your favorite dipping sauce, such as ssamjang or gochujang.

Tips for Perfect Kalbi

• Use a sharp knife to slice the steak thinly for maximum tenderness.
• If you don’t have a grill, you can also cook the kalbi in a cast-iron skillet over medium-high heat.
• Let the kalbi marinate for as long as possible to enhance the flavor.
• Don’t overcook the steak, or it will become tough.

Variations on the Classic Kalbi

• Bulgogi Kalbi: Marinate the steak in a sauce made with soy sauce, sesame oil, brown sugar, garlic, and ginger.
• Gochujang Kalbi: Add a tablespoon of gochujang (Korean chili paste) to the marinade for a spicy kick.
• Yangnyeom Kalbi: Combine soy sauce, brown sugar, garlic, onion, ginger, and sesame oil to create a sweet and savory marinade.

The Joy of Kalbi

Cooking Angus flank steak kalbi is not just about following a recipe; it’s about embracing the joy of grilling and sharing a delicious meal with loved ones. Whether you’re a seasoned grill master or a culinary novice, this guide will empower you to create an unforgettable Korean barbecue experience.

Answers to Your Questions

Q: Can I use a different cut of beef for kalbi?
A: Yes, you can use other cuts such as skirt steak or top blade steak, but flank steak is the traditional choice.

Q: How do I know when the kalbi is cooked to perfection?
A: Use a meat thermometer to check the internal temperature. For medium-rare, it should be 135-140°F.

Q: What is the best dipping sauce for kalbi?
A: Ssamjang or gochujang are popular dipping sauces that complement the flavors of kalbi well.

Q: Can I make kalbi ahead of time?
A: Yes, you can marinate the steak overnight or up to 2 days in advance. Just be sure to bring it to room temperature before grilling.

Q: How do I store leftover kalbi?
A: Store leftover kalbi in an airtight container in the refrigerator for up to 3 days. Reheat it over medium heat in a skillet or on the grill before serving.