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Hawaii’s cultural diversity has resulted in a melting pot of culinary influences. The islands’ favorite fusions often end up in plate lunches, which are catch-all dishes for the tastiest meats. One popular main is kalbi, or Korean barbecue short ribs. With its mixture of tangy, sweet, and savory flavors, kalbi has become a favorite throughout the local restaurant scene. Learn more about how this Korean dish made its way to the islands in the history breakdown below. 

The Origins of Kalbi 

While short ribs were a popular ingredient in soups for centuries throughout Korea, it was in the 1940s that restaurants began experimenting with marinating and roasting this meat on a grill. With the influx of Korean immigrants to Hawaii, this dish crossed the sea to the islands in the following decades, quickly becoming a staple in local restaurants.

What Makes Kalbi So Popular

local restaurantKalbi is typically marinated with soy sauce, brown sugar, garlic, green onions, sesame oil, and other aromatics and seasonings for several hours to infuse flavor into the beef. Then the ribs are grilled over a flame until they’re tender with a crusty, glazed exterior. The combination of lightly charred and juicy meat with the sweet and savory sauce makes kalbi a dish that both tourists and locals can’t get enough of.

 

Part of experiencing a new place is getting to know its food culture. If you’re on Maui, trying kalbi needs to be part of your local restaurant bucket list. Plantation Grindz in Kahului, HI, is known for their plate lunch version of the dish. Paired with rice and mac salad, one taste and you’ll be coming back for more. They also offer Filipino, Portuguese, Hawaiian, and local favorites that you can’t miss on a trip to the island. View their menu online, and call them at (808) 873-3663 to inquire about catering and pan orders. You can also check out their Facebook for daily specials.

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