Who has the TRADITIONAL recipe for kalbi marinate recipe? (ingredients, brown sugar, minced onion)

[RobertFisher]

It looks like there are many variations now; every one claiming to be the best.

But some don't look right; for example one recipe is beige color. And some don't seem traditional -- many recipes say to add kiwi but isn't that a south Pacific fruit? There is also this "LA Kalbi" variant which is practically boiling the meat in the sauce...

So, I am wondering what the true traditional Korean recipe is.

[Medtran49]

I like recipes on MyKoreanKitchen.com. The recipes I've made from there have all been very similar to dishes that we've gotten at the 2 Korean restaurants that we go to that are run by Koreans.

The kiwi is a fairly available substitute for the Asian pear used in dishes like galbi/kalbi that a lot of people may not be able to get. There is an enzyme in both that tenderizes the meat.

[Lodestar]

Years ago I helped a Korean student by sharing my notes with her in class. In exchange she gave me her family's recipe for kalbi.

While her English was good she must have had some problem with translating measurements because she only gave me the list of the ingredients and her Americanized version of how to cook it. So all these years I've just winged it.

Authentic or not we like it over rice.

Soy sauce, brown sugar, minced onion and garlic, oil.

Marinate overnight and roast in oven. My understanding is that the original version is made over a charcoal fire.

I imagine that various areas may have various versions. But at least I know that the above ingredients were used by this Korean family.