Kalbi – Korean Short Ribs

Last week Dana and I went to a Korean Barbecue and we ordered the short ribs. They were delicious, but they served them differently than I normally get them. Instead of having the ribs flaken style, they cut them like normal short ribs. Then they cut the meat off the bone swiss roll style. It was different and I had to try it. We made these and they did not last long. Absolutely delicious!

How to Prepare Kalbi

The first step was to take the short ribs and cut them into long strips. Basically take your knife and cut the meat portion into one long strip. Below is a picture of a standard short rib.

Cut along the bone almost all of the way through. Then slowly unroll the short rib as you cut it so that the strip is about 1/8th to 1/4 of an inch thick. Below is the final short rib with the bone still attached. As you can see, I have my new granite countertops in the background. This was a major reason for me not posting a lot lately. My kitchen has been under construction.

Next mix all of the ingredients in a zip top bag and marinate the short ribs for at least an hour. Overnight is best for maximum flavor.

Remove the meat from the marinade and place onto a preheated high heat grill.

I used a diffuser to make sure that I got a nice sear on the surface of the meat. This is not necessary, but I find that it makes the closest thing to the Korean BBQ experience.

When the meat has a nice sear, remove and serve over rice.

You can add some kimchi and serve in lettuce cups, but I like mine with just plain white rice.

Kalbi – Korean Short Ribs

Authentic kalbi with thinly sliced and butterflied short ribs in a sweet soy and pineapple marinade, grilled over high heat for a caramelized crust.

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Prep Time 20 hours hrs

Cook Time 15 hours hrs

Total Time 1 day d 11 hours hrs

Servings: 4 servings

Course: Main Course

Cuisine: korean

Ingredients Method Notes

Ingredients

  

• 3 pounds short ribs
• 1 cup brown sugar packed
• 1 cup soy sauce
• 1/2 cup water
• 1/4 cup mirin rice wine
• 1 tablespoon onion flakes
• 1 small can 8 oz crushed pineapple
• 4 tablespoons minced garlic
• 2 tablespoons sesame oil
• 1/4 teaspoon black pepper

Method

 

1. Take short ribs and cut the meat portion into one long strip.
2. Cut along the bone almost all the way through, then slowly unroll the short rib as you cut so the strip is about 1/8 to 1/4 inch thick.
3. Mix all marinade ingredients in a zip-top bag.
4. Add butterflied short ribs to marinade and seal. Marinate for at least 1 hour, preferably overnight.
5. Preheat grill to high heat.
6. Remove meat from marinade and place directly over high heat on grill.
7. Grill until meat has a nice caramelized sear, about 2-3 minutes per side.
8. Remove from grill and serve immediately over white rice.
9. Optional: Serve with kimchi and in lettuce cups.

Notes

For the most authentic Korean BBQ experience, use a grill diffuser to achieve even heat and a perfect sear. The longer you marinate (overnight is ideal), the more flavorful the kalbi will be. If you don’t have mirin, you can substitute with equal parts sugar and water, or use honey.