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Recipe

Korean Barbecued Beef Short Ribs (Kalbi)

Scott Phillips

Servings: 6

Grilled short ribs are one of the most popular dishes in a Korean barbecue. Their marinade, redolent of garlic, soy, sugar, and sesame, infuses the meat with incredible flavor. The longer you marinate the ribs, the better they’ll taste; overnight is best. Asian pear is a common addition to the marinade, but apple is easier to find.

Ingredients

For the short ribs

  • 6 Tbs. granulated sugar
  • 6 Tbs. soy sauce
  • 6 Tbs. apple (or Asian pear) juice
  • 1/4 cup Asian sesame oil
  • 4 medium cloves garlic, smashed
  • 4 tsp. finely grated peeled fresh ginger (from a 2-inch piece)
  • Kosher salt and freshly ground black pepper
  • 2 lb. 1/2-inch-thick, cross-cut, bone-in short ribs (flanken)
  • Vegetable oil, as needed

For serving

  • 1/4 cup thinly sliced scallions, both white and green parts (about 2 medium)
  • Big pinch of Korean chile threads or 2 Tbs. thinly sliced fresh long red chiles
  • 1 tsp. roasted sesame seeds
  • 18 lettuce leaves (such as green or red leaf), washed and dried
  • 4 cups cooked white rice, preferably short-grain
  • Ssamjang

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 35
  • Sodium (mg): 810
  • Carbohydrates (g): 47
  • Fiber (g): 3
  • Protein (g): 21

Preparation

Marinate the short ribs

  • In a large bowl, combine the sugar, soy sauce, apple juice, sesame oil, garlic, and ginger with a pinch of salt and pepper. Add the short ribs and, using your hands, massage the marinade into the meat. Cover and refrigerate for at least 2 and up to 12 hours.

Grill the short ribs

  • Prepare a hot (450°F) charcoal or gas grill fire. Clean and lightly oil the grill grate.
  • Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs, flipping once, until done to your liking, about 4 minutes total for medium rare. Transfer to a serving platter.

To serve

  • Garnish the meat with the scallions, chile threads, and sesame seeds. Serve with the lettuce, rice, and Ssamjang, cutting the bones from the meat with kitchen shears before eating.
  • To eat, put a small spoonful of rice inside a lettuce leaf, dab it with some sauce, and top with a piece of the beef. Wrap and eat.

Serve with your choice of banchan (side dishes), such as Korean Spinach, Lightly Pickled Radish, Korean Bean Sprouts (Kong Namul), Spicy Scallion Salad, or Quick Cucumber Kimchi.

Reviews

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Reviews (5 reviews)

  • user-33410 | 08/01/2021

    If you live near a good Asian or Latin American market you are likely to find flanken ribs there, fresh and probably not too expensive. This is a great recipe. I cut down the sugar some.

  • paintmonger | 06/14/2020

    This is sooooo good and very easy to make. In my town it’s hard to find flanken style ribs so I just call the grocery store the day before to order them.

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