Print: Kalbi (Korean Marinated Short Ribs)

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.

Prep

23 min

Cook

78 min

Servings

Difficulty

Hard

Ingredients

3 pounds beef short ribs
0.5 cups soy sauce
1 Asian pear , cored and diced
0.5 small onion
2 tablespoons finely chopped garlic
1 tablespoon chopped ginger
2 greens onions , thinly sliced
2 tablespoons sesame oil
2 tablespoons brown sugar
2 tablespoons toasted sesame seeds
1 tablespoon honey
0.25 teaspoons ground black pepper

Instructions

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.

Nutrition per serving

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