Korean Short Ribs (Kalbi) Recipe

Prep Time: 20 min

Cook Time: 10 min

Ready in: 30 min

Serves: 4

Recipe by: Brosky

Ingredients:

• 4 lbs Korean short-ribs
• 
  
• Marinade:
• 1 1/2 cups soy sauce
• 1/4 cup sesame oil
• 3/4 cup sugar
• 5 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 medium yellow onion, peeled and chopped
• 1 teaspoon red pepper flakes
• 
  
  Garnish:
• 2 tablespoon sesame seeds, toasted
• 2 green onions, thinly sliced to garnish

Cookware:

• Large sealable freezer bag
• Large bowl
• Whisk

Instructions:

1. Rinse Korean short-ribs under cold running water for 1 minute.
2. Place short-ribs in a sealable freezer bag.
3. In a large bowl, whisk together all marinade ingredients and stir for 1 minute.
4. Pour marinade into sealable bag over short-ribs and make sure meat is thoroughly coated.
5. Seal freezer bag and refrigerate over night or at least 4-5 hours.
6. Heat grill to medium-high heat and add meat when the grill is hot.
7. Grill each side of short-ribs for 3-4 minutes and garnish with toasted sesame seeds and green onions.

A few tips:

1. I like to use sealable freezer bags and press out the excess air because it's easier to coat the meat evenly. It's easy to turn and toss inside the bag but if sealable freezer bags are not handy, you can also use a large pot or dish with a lid and turn the short-ribs over every now and then before grilling.

Brief:

I crave Kalbi at least once a week but try not to over do it. Juicy, tender Korean short ribs with steamed rice and Kimchi... what more can you ask for!!

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