There are three dishes in Korean cuisine most people are familiar with. The first one is kimchee, fermented spicy cabbage. Either you love kimchee or you don’t, there are no shades of gray. The 2nd and 3rd most popular are Korean barbecued beef dishes, bulgogi and Kalbi / Galbi. The primary difference between bulgogi and kalbi are the cuts of beef used as well as the cooking method. Traditionally short-ribs are used for preparing Kalbi and is cooked on a charcoal grill or broiled in the oven. Bulgogi on the other hand is thinly (card stock thin) sliced, against the grain rib-eye steak prepared on a hibachi grill, broiled in the oven, or pan-fried. Both dishes use a similar or same type of marinade. [click to continue…]
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I love grilled corn on the cob. What I don’t love is the amount of time it takes to cook on the grill. Something is seriously wrong if a steak takes less time to cook than corn on the cob. I developed a short cut that not only reduces grilling time, it produces crisp, juicy, and just off the grill flavor. Best part about it is that the corn is ready to eat, when the meat is ready to eat, not 20 minutes later. 
