Kalbi
Experience the bold flavors of Korean barbecue with this irresistible Kalbi recipe, featuring perfectly grilled beef short ribs infused with a rich, savory-sweet marinade. The key to this authentic dish lies in the flanken-cut ribs, which are soaked in a mouthwatering mixture of soy sauce, brown sugar, sesame oil, and the natural sweetness of grated Asian pear. Minced garlic and fresh ginger add aromatic depth, while a dash of rice wine enhances the tenderizing process. After marinating for hours to maximize flavor, the ribs are grilled to perfection, boasting caramelized edges and a tantalizing smokiness. Serve these juicy, tender ribs hot alongside steamed rice, kimchi, or other traditional Korean sides for a true feast. Perfect for a backyard barbecue or a special dinner, Kalbi is a must-try recipe for lovers of bold and vibrant cuisine.
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Recipe Information
Ingredients
- 2 lbs Beef short ribs (flanken cut)
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 0.25 cup Water
- 2 tbsp Rice wine (mirin)
- 2 tbsp Sesame oil
- 4 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 0.5 item Pear, grated (Asian pear preferred)
- 3 stalks Green onions, chopped
- 1 tbsp Sesame seeds
- 0.25 tsp Ground black pepper
Instructions
Rinse the beef short ribs under cold water to remove any bone fragments. Pat them dry with paper towels.
In a large mixing bowl, combine soy sauce, brown sugar, water, rice wine, sesame oil, minced garlic, grated ginger, grated pear, green onions, sesame seeds, and ground black pepper. Mix well to create the marinade.
Place the short ribs in a large resealable plastic bag or shallow dish, then pour the marinade over the ribs. Ensure all the meat is evenly coated.
Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully penetrate the meat.
Preheat a grill to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the short ribs from the marinade, allowing any excess to drip off. Discard the used marinade.
Grill the short ribs for 3-4 minutes per side, or until they are caramelized and slightly charred around the edges. Keep an eye on them as the sugar in the marinade can cause them to burn quickly.
Remove from the grill and let the ribs rest for a few minutes before serving.
Serve the Kalbi hot with steamed rice and traditional Korean side dishes like kimchi, pickled radish, or japchae.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 20.0 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
