kalbi

Kalbi marinade is the perfect complement to Korean style short ribs (flanken style cut). But once you master this Korean sauce, you’ll realize it’s also versatile – try it with chicken, pork, other cuts of steak and even tofu!﻿

Kalbi Marinade

soy sauce,

rice wine (sake)

sesame oil

garlic,

green onion, finely chopped

sesame seeds, slightly crushed

sugar

pepper

pear

gochugaru (Korean spicy pepper powder), optional

Place all ingredients in a medium sized bowl...

Place all ingredients in a medium sized bowl or at least 2 cup measuring cup.

Whisk together well.

Pour over ribs and let marinate 6 -...

Pour over ribs and let marinate 6 - 8 hours or overnight.

https://mediavine-res.cloudinary.com/video/upload/dvjnnpoefiyvno8sun76.mp4

Watch this traditional Korean marinade being poured on the flanken cut kalbi short ribs

If you want to make Korean-style barbecue at home, beef galbi is a good place to start.

Grilled Beef Galbi (Korean-Style Marinated Short Ribs) Recipe

For the Galbi:

onion

garlic (25 grams)

(240 milliliters) soy sauce

(120 milliliters) water

(50 grams) packed brown sugar

(30 milliliters) mirin

(6 grams) black pepper

scallions (80 grams), thinly sliced

(30 milliliters) toasted sesame oil

(12 grams) toasted sesame seeds, lightly crushed

(1.4kg) flanken-style beef short ribs, about 1/2-inch-thick (see note)

For serving:

Ssamjang

Lettuce and perilla leaves,

For the Galbi: Combine onion, Asian pear, garlic, and ginger in the bowl of a food processor and process to a coarse purée, scraping down sides of food processor bowl as needed, about 30 seconds. Stop processor and add soy sauce, water, brown sugar, mirin, and black pepper to food processor bowl. Continue processing until liquids and sugar are well-combined with vegetables, 15 to 30 seconds longer. Transfer mixture to a medium bowl, and stir in scallions, sesame oil, and sesame seeds.

Place beef in a gallon zipper-lock bag or large baking dish, and pour marinade over the short ribs. Toss to evenly distribute the marinade, then seal bag, removing as much air as possible (if using baking dish, wrap tightly with plastic wrap). Transfer short ribs to refrigerator, and marinate for at least 1 hour and up to 24 hours.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Remove short ribs from marinade and wipe off excess. Place directly over the hot side of the grill. If using a charcoal grill, leave uncovered; if using a gas grill, cover. Cook, turning occasionally, until beef is cooked through and lightly charred on both sides, 6 to 8 minutes total (3 to 4 minutes per side). Transfer to a serving platter and allow to rest for at least 2 minutes before serving.

For Serving: Serve short ribs immediately with a pair of kitchen shears on-hand for cutting the meat off the bone and into bite-size pieces. Pass ssamjang, lettuces, garnishes, and banchan at the table. 

Galbijjim is a braised beef short ribs dish in a rich sauce. You can make these tender, succulent short ribs at home with this easy, authentic recipe!&nbsp;

Galbijjim (Braised Beef Short Ribs)

meaty beef short ribs

ginger

garlic

white parts of scallions

soy sauce

sugar (3 tablespoons for sweeter ribs)

honey

rice wine (or mirin)

Asian pear (grated (about 1/2 cup))

(or juiced ginger)

black pepper

Korean radish

mushrooms

carrot

green parts of scallion

chestnuts

Korean dates/jujube

gingko nuts (or 1 tablespoon pine nuts)

Galbijjim (braised beef short ribs)

Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.

In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.

Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.) 

Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)

Meanwhile, prepare the vegetables and optional garnish.

Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.

Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

Kalbi is a classic Korean Barbeque Short Ribs dish, perfect for summer grilling, but perfectly suitable to make any time of year. It’s marinated in a sweet and salty soy sauce-based marinade that caramelizes beautifully as the short ribs cook.

Korean Kalbi Beef

Asian pear (peeled and grated)

kiwi (peeled and grated)

brown sugar

garlic (pressed

tbsp sesame oil

Korean style beef short ribs

In a large bowl, whisk to combine the grated Asian pear, grated kiwi, soy sauce, brown sugar, garlic, sesame oil, and a few cracks of black pepper. Combine in a marinade bag with the beef, and let marinate for at least 4 hours, and as long as overnight.

Remove the beef from the marinade, and discard the marinade. Either grill the beef for 3-4 minutes on each side, or broil them on top of a wire rack set over a sheet pan, also for 3-4 minutes on each side. If those two cooking options aren't available, you can also pan fry them in a skillet. Cook them until they are caramelized and deeply brown on the edges. Enjoy!

Dwaeji Galbi (Korean Pork BBQ)

2kg (4.5 lb) Boston butt

tbsp neutral-tasting oil, plus more if needed

yellow onions,

Generous pinch of toasted sesame seeds, to garnish

yellow onion

green onions (100 grams),

Korean pear (250 grams) (or apple)

red apple (300 grams)

(360 milliliters) water

mirin

2.5 tbsp oyster sauce

corn syrup

tbsp toasted sesame oil

tbsp minced garlic

tbsp grated ginger

tsp black pepper

dark brown sugar (or white sugar)

tsp MSG (optional)

Lettuce

Korean dipping sauce (ssamjang)

Roughly chop the onion and green onions. Peel and chop the pear and apple. Take out the core. Throw everything in a blender.

Add 1.5 cups (360ml) of water. Blend it up until nice and smooth. Transfer it to a large mixing bowl.

Add the soy sauce, mirin, oyster sauce, corn syrup, sesame oil, garlic, ginger, black pepper, dark soy sauce, sugar, and MSG (if using). Give it a good mix until the sugar is dissolved. 

Cut the pork into slices, about 1/2 inch (1.2 cm) in thickness. Gently score them on both sides. To the marinade, add the pork pieces, one by one, and gently move them around so that it can coat our pork beautifully. Cover and marinate in the fridge for 12 hours.

Marinate Pork

In a pan, add a splash of oil, and wipe off the excess. Turn on the heat to medium-high. Once it gets nice and hot, add 2 or 3 pieces of your pork pieces. Cook for 5-6 minutes, turning the pork pieces every 30 seconds. (If it’s still about to burn, you can add a little bit more marinade or pour in some water. No problem at all!)

While that’s going, using your tongs and scissors, cut it into bite-sized pieces. Once it’s cooked through, remove from the pan and set aside. 

Cook Galbi

Thinly slice the onions and green onions.

Get yourself a cast iron pan and heat it over medium heat. Add a little bit of oil and sliced onions. Wait until you get a sizzle. Once the onions soften up a little bit, place your beautifully cooked galbi.

Sprinkle on sesame seeds and green onions. Serve with a bowl of hot rice, lettuce, and ssamjang. Enjoy~!

Plate

These Kalbi Korean BBQ Short Ribs are a delicious marinated and grilled short rib that the whole family will love! Sweet and savory with a caramelized exterior, kalbi grills up fast and easy with a perfect medium rare center.

Kalbi (Korean BBQ Short Ribs)

flaken cut short ribs

onions

sesame seeds (as a garnish)

water

Asian pear (peeled and seeded)

apple

kiwi (peeled)

garlic cloves

rice wine vinegar

Tablespoons sesame oil

coarse kosher salt

½ teaspoon ground pepper

Make the kalbi marinade.

Blend the marinade. Combine all ingredients, except for the beef ribs, green onions, and sesame seeds in a blender jar with a tight fitting lid. Blend on high until the marinade is totally smooth.

Marinate the ribs.

Marinate the ribs. Place the sliced beef ribs, one at a time in a gallon zip top bag, pouring some of the marinade in between each rib as you place it in the bag. This will ensure that the ribs are evenly marinated. Place the bag in the fridge and marinate for at least 8 hours, or up to 24 hours, turning and massaging the bag halfway through the marinade time.

Preheat the grill.

Preheat the grill. Preheat your grill to high heat (around 450-500 degrees F). Charcoal is my favorite grill to use for this recipe, but it also works on a gas grill or a grill pan.

Grill the short ribs.

Grill the short ribs. Slowly remove each short rib from the marinade, allowing excess marinade to drip away. Set each rib directly on the grill grates, without letting them overlap. Grill for 3-4 minutes per side, developing nice char marks on each side of the ribs. Use an internal thermometer to check for doneness and pull the ribs off of the grill when they reach 130 degrees F.

Garnish and serve.

Garnish and serve. Arrange the grilled ribs on your serving platter and sprinkle with the sesame seeds and sliced green onions. Serve immediately and enjoy!

Love this recioe. Forgot to marinate the ribs last night, but have them in marinade now under 30 inches of vacuum. That should get the marinade inside the meat in a few hours. When our mangoes are in season, we like to make a aweet mango marinade which works great for these and r4eally well for Chicken and Pork Tenderloin. Thanks Susie !

Great recipe. Will definitely be adding this to my go to list for company.  Experimented with one before cooking them all to get the time right. 2 1/2 minutes  at 475 was perfect.

https://www.youtube.com/watch?v=E5Sgp2z3veM

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These Kalbi Korean BBQ Short Ribs are a delicious marinated and grilled short rib that the whole family will love! Sweet and savory with a caramelized exterior, kalbi grills up fast and easy with a perfect medium rare center.

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SUPER TASTY Grilled Kalbi Korean BBQ Short Ribs | How To

This classic recipe for grilled beef ribs was adapted from the official site of the Korea Tourism Organization, Visitkorea.or.kr. The meat is marinated in two different seasoning sauces, grilled over a charcoal fire, and sprinkled with pine nuts powder before serving.

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Top 7 kalbi recipes from across the web

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Top Tags

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The most viewed kalbi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine