Kalbi (양념갈비) — Marinated Korean Short Ribs
Who’s hungry?
I grew up eating kalbi in Hawai’i. It’s easy to prepare and fast to cook — perfect for grilling on the hibachi at the beach or dinner during the warm summer.
When I first moved to the Bay Area, this “LA cut”-type of short ribs (across the bone) wasn’t easy to find. But with Korean food becoming more accessible, you can even find it at Costco, which makes it so convenient.
It takes a little bit of planning so that there’s enough time to marinate the meat, but it cooks very quickly over a screaming hot grill. And in a pinch, you could even do it on a grill pan (although it may cause your kitchen smoke alarm to go off).
Serve with some hot rice, kimchi and macaroni salad and your stomach will be happy.
Mixing the marinade.
Kalbi (Marinated Korean Short Ribs)
Serves: 4-6 as a main course | Adapted from: Judiaann Woo
Total Time: 4 ½ hours | Prep Time: 20 minutes | Cook Time: 8-10 minutes
INGREDIENTS:
5 pounds Korean-style beef short ribs (aka “LA cut”)
1 cup brown sugar, packed
1 ¾ cups soy sauce
½ cup water
¼ cup mirin
1 small onion, peeled and finely grated
1 small Granny Smith apple (or Asian pear), peeled and coarsely grated
5 tablespoons minced garlic
2 tablespoons minced fresh ginger
3 tablespoons toasted sesame oil
½ teaspoon ground black pepper
1 tablespoon gochujang (spicy Korean pepper paste)
3 green onions, thinly sliced (optional)
METHOD:
In a mixing bowl, whisk all the ingredients (except for the short ribs) until the brown sugar has dissolved. Alternatively, place them in a blender and blend until smooth.
Place the ribs into a large resealable freezer bag (you may have to use two). Pour the marinade over the ribs and seal the bag(s), pressing out all of the excess air. Turn the bag(s) several times to ensure that all of the ribs are covered with the marinade. Refrigerate for at least 4 hours or preferably overnight.
Heat a gas or charcoal grill to medium-high heat. Clean the grates with the steel brush (or a crunched up piece of foil).
Drain the excess marinade from the ribs. Grill the ribs, turning once, to the desired doneness, about 3-5 minutes per side.
Serve immediately, garnished with sliced green onions, if desired.
Time to eat!