Korean Kalbi

By • January 6, 2011 • 35 Comments

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Author Notes: 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. - edamame2003edamame2003

Food52 Review: 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&MThe Editors

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
  1. 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.
  2. Mix the remaining ingredients and pour into the ziploc with the ribs.
  3. 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).
  4. Grill on medium heat, turning once. Or you can broil in the oven on both sides.
Jump to Comments (35)

Tags: barbecue

Comments (35) Questions (2)

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10 months ago fosterOR

Tried this tonight for the first time and really enjoyed it. We used the recipe exactly as described but with good quality skirt rather than ribs and also marinated it just 6 hours. No doubt the full overnight marinating time would boost the flavor even more. We'll do that next time with proper kalbi. Great recipe--thank you!!

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almost 2 years 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?

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10 months ago fosterOR

Maybe show a photo to your butcher? Pic worth a thousand words and all that. :-)

BTW, kind of random but semi-related thought about these comment threads here on Food52. Interesting how discussions seem to stop after the initial flurry with many, like this one, not having any activity in more than a year. Odd given I'd guess many, like me, find all kinds of recipes here that aren't necessarily recent but work wonderfully even a year, two or more after they were originally posted.

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10 months ago Joleensta

Great idea...though like the recent reader we just tried the recipe. Oooh mmmm!

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over 2 years 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.

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almost 3 years 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.

Me.pie.cookbooks

over 3 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.

Mcs

almost 4 years ago mcs3000

Love, love Korean kalbi. Thank you!

Steve_dunn02

almost 4 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.

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almost 4 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?

Eda_takoyaki_cooking

almost 4 years ago edamame2003

rice vinegar maybe? i think that should do it.

Roundbutton

almost 4 years ago Delishhh

You can substitute rice vinegar with sake get the same outcome.

Me-and-had-1

almost 4 years ago littleclove

Looks AMAZING! Yummy, yummy, yummy. Yet another one of yours printed and saved.
:-)

Eda_takoyaki_cooking

almost 4 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!

Hib_kitchen

almost 4 years ago MyCommunalTable

This recipe is saved and voted for! Love the use of sake and juice. Well deserved finalist! Congrats!

Eda_takoyaki_cooking

almost 4 years ago edamame2003

aw, thanks!

N1095810810_995

almost 4 years ago likestocooklovestoeat

This looks wonderful - I'm looking forward to trying it!

Eda_takoyaki_cooking

almost 4 years ago edamame2003

thank you--great in the summer.

N1095810810_995

almost 4 years ago likestocooklovestoeat

We've located short ribs cut appropriately at our local Asian grocery store - this weekend is Kalbi weekend!

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9 months ago Anna Waddle

I found my short ribs at a Mexican Butcher, cut to perfection. My mother made these when I was a child and still does on occasion, your recipe is a little different, I will try because it looks delicious.and repost my thoughts to my mothers original recipe. I am always up to trying something new.

Monkeys

almost 4 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!

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almost 4 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

Monkeys

almost 4 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...

Eda_takoyaki_cooking

almost 4 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.

Roundbutton

almost 4 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.

Eda_takoyaki_cooking

almost 4 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.

Roundbutton

almost 4 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.

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almost 4 years ago thirschfeld

I always make kale jim the Korean stew. I can't wait to make these.

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almost 4 years ago thirschfeld

Should say kalbi jim

Eda_takoyaki_cooking

almost 4 years ago edamame2003

thank you--kale stew? is it spicy? sounds great!

Monkeys

almost 4 years ago monkeymom

so glad to see this! Your picture looks SO good.

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almost 4 years ago healthierkitchen

Saved! Are they as good out of the oven as on the grill?

Eda_takoyaki_cooking

almost 4 years ago edamame2003

i'm a grill girl, but my sister makes them in the oven and they are delicious. But without the char.

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almost 4 years ago gingerroot

Mmm...looks so good, love the addition of Asian pear juice (have never seen that-have to check my Asian grocery)

Eda_takoyaki_cooking

almost 4 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.