So I made the kalbi using a well known really tasty bottled sauce I normally marinate my meat in overnight and just grill. Doing it that way is really tasty but the meat is not usually tender. So this time, I marinated it overnight in this wonderful sauce, even though directions were to marinate only an hour or not at all.
I put it in a ziploc bag single layer by themselves, not adding any extra marinade, cooked it sous vide for 8 hr at 167 as instructed. When it was done, there was lots of liquid in the bag and the ribs were sitting in them. I took out the ribs, dried them off and basted it with some of the original boiled left over marinade with some liquid smoke as suggested since I didn't want to use the grill. I broiled them in the oven until browned. I was afraid of leaving it in too long for fear of burning them and making them tough. The tenderness was perfect but I was disappointed in the taste and wonder what I could've done differently. The meat did not take up the taste of the original marinade, it seems like all the juices from the meat were in the ziploc bag from sous viding, and it seemed like the finished kalbi was bland when normally when marinated and grilled, comes out a salty sweet balance. That was missing, like no coating.
Not sure what I could have done differently if you have any ideas. I think grilling would've helped a lot to get that nice almost burnt look, but it seems like the marinade was washed away or watered downed by the sous vide. I used the original marinade and brushed it on but the taste didn't "stick".
