Korean Kalbi
The ingredients -- plus an errant chunk of fire-roasted tomato that must have wandered over from the Short Ribs Ragu slideshow.
Ask your butcher for extra-thin short ribs -- you're looking for 1/8-1/4 inch.
Once the ribs are arranged in a single layer, you pour a mixture of sake and pear (or apple) juice over them and put them in the fridge for a couple of hours.
For the second stage of the marinade, we threw the rest of the ingredients in a bowl and mixed.
Generous with the ground pepper -- as usual.
This second marinade gets poured over the short ribs, which then sit in the fridge overnight, getting nice and tender.
You'd think this looks adequately covered, right? Apparently, not enough to discourage the two squirrels playing outside (where we kept the meat cold because of a full fridge) from trying...
We laid the pieces that remained untainted by the squirrels on a baking sheet and put them under the broiler.
We didn't include too much of the marinade on the ribs, because we wanted to avoid flare-ups. They still got nice and brown.
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A&M say: Fans of Korean barbecue, rejoice! Edamame2003 is here to show you how to make the real deal without a lot of sweat. The two-stage marinade -- featuring sake, pear or apple juice, Tamari, garlic and sesame, among other things -- is delightfully simple. After an overnight soak, the short ribs, sliced thin, cook in no time. Broiling worked well for us; despite the high heat, the meat still emerged tender and flavorful due to the long marinating time. The flavor is sweet, salty, a little boozy and a little nutty -- who could ask for more? – A&M
edamame2003 says: You don't post a picture of flanken cut short ribs and not expect a Korean BBQ recipe :) Actually, I was tinkering with a braised short rib recipe, but didn't have enough time to experiment, so I decided to go with the basic Korean Kalbi. It's simple and quick on the grill. What the recipe lacks in cooking time is made up in marinating time. I like to serve it with hot rice, flavored seaweed, and kimchi. - edamame2003
Serves 2
- 1 pound beef short ribs, cut against the bone, lengthwise. 1/8 - 1/4 inch thick
- 1/2 cup sake
- 1/2 cup asian pear juice (or apple juice)
- 1/2 cup Tamari (or soy sauce)
- 1/8 cup honey powder or brown sugar
- 4 cloves garlic, crushed
- 1/8 cup sesame oil
- 2 tablespoons sesame seeds
- 1/4 cup chopped green onion
- black pepper to taste
- lay out the ribs in a single layer and pour sake and juice evenly over each rib. Turn over and do the same. Cover or place in a ziploc and marinate for at least 2 hours.
- Mix the remaining ingredients and pour into the ziploc with the ribs.
- Lay the bag of ribs as flat as possible so that the ribs can marinate evenly. Leave in the fridge at least overnight. (Sometimes I freeze the bags of ribs and defrost when I want to eat them).
- Grill on medium heat, turning once. Or you can broil in the oven on both sides.
- Your Best Short Ribs Contest Finalist!
Tags: barbecue






about 1 month ago Joleensta
We've moved thousands of miles away from familiar asian stores and i'm not sure how to translate "flanken cut short ribs" into Dutch. Any suggestions on what cut to use so I can explain to the butcher here?
7 months ago TheGourmetExperiment
This was an amazing recipe, thank you for sharing! We didn't have pear or sake, so had to substitute rice wine vinegar and mirin...which worked out quite well! We grilled our ribs over very high heat coals and it only took a few minutes before dinner was ready.
about 1 year ago Brenzo
This recipe sounded so good that I doubled the recipe. Turned out awesome, and I have lots of leftovers! =)
Thanks for the great recipe.
almost 2 years ago Angela @ the well-worn apron
Delicious, a hit with the resident teen. Note to self, buy ribs from Asian butcher because the ones I purchased were not cut evenly and in some cases were not thin enough. Asian markets are plentiful here so this will not be a problem.
about 2 years ago mcs3000
Love, love Korean kalbi. Thank you!
about 2 years ago Oui, Chef
As much as I love traditionally braised short ribs, I love the idea of having a dish like this that is so quick to prepare....and the flavors, oh yeah.
about 2 years ago pdg725
I don't cook with alcohol (I have a family member that can't stand the taste), can I substitute with beef stock or some other liquid?
about 2 years ago edamame2003
rice vinegar maybe? i think that should do it.
about 2 years ago Delishhh
You can substitute rice vinegar with sake get the same outcome.
about 2 years ago littleclove
Looks AMAZING! Yummy, yummy, yummy. Yet another one of yours printed and saved.
:-)
about 2 years ago edamame2003
you know i try almost every one of your dishes little clove. the escarole and beans--i ate it for two days straight!
about 2 years ago MyCommunalTable
This recipe is saved and voted for! Love the use of sake and juice. Well deserved finalist! Congrats!
about 2 years ago edamame2003
aw, thanks!
about 2 years ago likestocooklovestoeat
This looks wonderful - I'm looking forward to trying it!
about 2 years ago edamame2003
thank you--great in the summer.
about 2 years ago likestocooklovestoeat
We've located short ribs cut appropriately at our local Asian grocery store - this weekend is Kalbi weekend!
about 2 years ago monkeymom
Way to go edamame! I personally like my ribs with a bit more sugar. I think they caramelize nicely that way....also goes good with the kimchi. Congratulations!
about 2 years ago thirschfeld
Sshhh! monkeymom. I have to much to do and your making me crave kimchi and kalbi. I have been dying to make some kimchi
about 2 years ago monkeymom
arrrgh, I feel your pain! Looking at all these short rib recipes while I'm working is like torture! It is so cool you make your own kimchi. must...eat...lunch...
about 2 years ago edamame2003
thank you! kimchi--yummy right? i make daikon kimchi..great snack, or over a hot bowl of rice when I'm feeling too lazy to cook.
about 2 years ago Delishhh
Live in Korean for 5 years and love Korean BBQ but i prefer Bulgogi over Kalbi. In my opinion you have way too much sugar, and the sweetness comes from the Asian pear or you can also use mirin but if you have Asian pear and sugar/honey it comes out too sweet in my opinion. But it looks delicious.
about 2 years ago edamame2003
bulgogi made with skirt steak--i like it! my friend from korea taught me how to make this and I actually had to decrease her sugar--by a lot! but I like my ribs sweet/salty.
about 2 years ago Delishhh
I am sure with lots of spicy kimchi it is delicious. . . i have been to some Korean restaurants and it is way too sweet, i just prefer less sugar. When i make it i just use Asian pear and a few tsp of mirin, but that is how i was taught in Korea many years back. No sugar at all.
about 2 years ago thirschfeld
I always make kale jim the Korean stew. I can't wait to make these.
about 2 years ago thirschfeld
Should say kalbi jim
about 2 years ago edamame2003
thank you--kale stew? is it spicy? sounds great!
about 2 years ago monkeymom
so glad to see this! Your picture looks SO good.
about 2 years ago healthierkitchen
Saved! Are they as good out of the oven as on the grill?
about 2 years ago edamame2003
i'm a grill girl, but my sister makes them in the oven and they are delicious. But without the char.
about 2 years ago gingerroot
Mmm...looks so good, love the addition of Asian pear juice (have never seen that-have to check my Asian grocery)
about 2 years ago edamame2003
thanks! i have a juicer, so i juice myself. if you can't find it, you can always use apple cider/juice.