Kalbi (Korean Marinated Short Ribs) recipe

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Ingredients

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

Nutrition Info

347 calories
carbohydrate: 8 g
cholesterol: 55.9 mg
fat: 28.6 g
fiber: 0.9 g
protein: 14.2 g
saturatedFat: 11.1 g
servingSize: -
sodium: 753.1 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 pounds ribs

Recipe Note

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.

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