Kalbi (KAHL-bee): A traditional Korean BBQ meat dish, kalbi is marinated short ribs (either on the bone or cut into pieces) cooked on a grill.
Recipe courtesy of Jen Lee
Print
Total:
2 hr
Prep:
30 min
Inactive:
1 hr
Cook:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Marinade:
  • 1/2 cup soy sauce
  • 1 Korean pear or Asian pear, grated with juices
  • 2 tablespoons finely chopped garlic
  • 1/2 small white onion, grated or sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon ground red pepper
  • 1/4 teaspoon ground black pepper
  • 2 green onions, thinly sliced
  • 1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
  • 4 pounds short ribs
For serving:
  • Cooked white rice
  • Prepared kimchee (available at Korean grocers)

Directions

For the marinade: Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.

For serving: Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.

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