Kalbi (Korean Marinated Short Ribs)

On my half-day off, I decided to relax by making my favorite Korean meat dish, kalbi (marinated short ribs). Serve with white rice and kimchi. If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-sized pieces. The dark marinade can stain clothes, so be careful.


Recipes · Cuisine · Asian · Korean


Prep Time: 20 mins
Cook Time: 8 mins
Total Time: 9 hrs 28 mins
Additional Time: 9 hrs
Servings: 10
Yield: 3 pounds ribs

Ingredients

Ingredients List

  • 3 pounds beef short ribs

  • ½ cup soy sauce

  • 1 Asian pear, cored and diced

  • ½ small onion

  • 2 tablespoons finely chopped garlic

  • 1 tablespoon chopped ginger

  • 2 green onions, thinly sliced

  • 2 tablespoons sesame oil

  • 2 tablespoons brown sugar

  • 2 tablespoons toasted sesame seeds

  • 1 tablespoon honey

  • ¼ teaspoon ground black pepper


Directions

  1. Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.

  2. Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.

  3. Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.

  4. Preheat an outdoor grill for high heat and lightly oil the grate.

  5. Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.

Cook's Notes:

You can use an apple in place of the Asian pear.

If using a stove top, add the short ribs to a nonstick skillet over medium-high heat. Cook about 5 minutes on each side or until slightly charred.


Nutrition Facts (per serving)

Nutrition Facts
347 Calories
29g Fat
8g Carbs
14g Protein


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