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  • Kalbi (Marinated Short Ribs)

    1 vote
    Kalbi (Marinated Short Ribs)
    Prep: 30 min Cook: 15 min Servings: 4
    by jason kim
    85 recipes
    >
    On my half day off, I decided to "relax" by making my favorite (and the kids too) Korean meat dish--kalbi (marinated short ribs), which are tender, savory, sweet, and full of delicious flavors. These are best to be cooked on a grill (especially great for special occasions with friends and family) but they also taste good pan-fried off of the stove. The kids love kalbi too not only for its taste, but they get to use their hands and nibble/chew at every bit of meat from the bone (yes, it's that good). As for the actual technique (or secret steps) to making great kalbi is the marinade itself. Many people have their own variations (and I have tried all of them), but the key ingredient is the use ofAsian pears (don't worry American pears or apples will work too) and grating them or putting them through a food processor. The old-school Korean moms (and my mom included) don't use food processors (too high tech for them I guess). You can also substitute or use in combination with citrus drinks like 7-Up or Pepsi, not only bringing that extra sweetness, but the carbonation supposedly helps with tenderizing of the meat as well. Then make sure to marinate overnight and you will find yourself with some awesome marinated beef ribs the next day. This recipe and others can be found at www.oliviajasonkim.com. Please come and join! ^^

    Ingredients

    • Ingredients: Serves 4 people
    • •3 pounds short ribs
    • •1/2 cup soy sauce
    • •1 Asian pear, (apple can be substituted)
    • •2 tbsp finely chopped garlic
    • •1/2 small onion
    • •1 tbsp ginger
    • •2 tbsp brown sugar
    • •1 tbsp honey
    • •2 tbsp sesame seeds, toasted
    • •2 tbsp sesame oil
    • •1/4 tsp ground black pepper
    • •2 green onions, thinly sliced

    Directions

    1. 1. Soak the ribs in cold water for about an hour or until coloration of the water turns pinkish red. Drain and rinse under cold water. Set aside.
    2. 2. Combine soy sauce, pear, garlic, ginger, and onion into a food processor. Pulse until smooth.
    3. 3. In a large mixing bowl (the ribs will be added here later), combine all the sauce ingredients and mix well. Add the beef short ribs and coat thoroughly.
    4. 4. Cover the ribs with plastic wrap and refrigerate overnight.
    5. 5. If using a grill, heat the grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired preference. Serve short ribs with white rice and kimchi.
    6. 6. If using a stove top, add the short ribs to a non-stick frying pan on medium-high heat. Cook about 5 minutes on each side or until slightly charred. Serve with rice and accompanying side dishes. Enjoy!
    7. *If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-size pieces. The dark marinade can stain clothes so be careful.

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