Korean BBQ – Kalbi

Make Restaurant-Style Korean BBQ - Kalbi

Fortunately for us home cooks, great Korean BBQ recipes are easily accessible. There are cable shows, books and websites all dedicated to preparing authentic Korean food.  And while I do enjoy the atmosphere and décor of a good Korean BBQ restaurant, you'll find that the recipe below hits the spot when you can't make it to your local Korea town.

I have several Korean BBQ recipes that I'd like to share with you, but I'm starting with the one I think is the easiest, which is known as Kalbi or Galbi. It's made from thin-sliced beef short ribs that have been marinated and grilled. This cut of meat is also known as chuck short ribs or flanken short ribs.

Flanken beef short ribs

My local supermarket stocks these ribs fairly often and I buy several packs when they do (if they're Choice grade). You shouldn't have any trouble finding them. But if you do, check your local Asian grocery stores. The Korean markets I frequent always carry them, though they can be a bit pricey.  However, they're always of good quality.

At any rate, I hope you enjoy the recipe.  Drop me a line if you have any questions!

Sincerely,

Big Ken

Kalbi marinating

Beef short ribs marinating before going on the grill to make Kalbi.

Korean BBQ short ribs also known as Kalbi or Galbi

Korean short ribs made my my co-worker

My co-worker, Mary, also made Kalbi. Delicious!!

Featured Korean BBQ Recipes: Kalbi

Korean BBQ - Kalbi
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Entree, BBQ
Cuisine: Korean BBQ
Serves: 2-3
Ingredients
  • 4-6 lbs flanken short ribs
  • 1-1/2 cups soy sauce
  • ½ cup sugar
  • ¼ cup sesame oil
  • 4 garlic cloves minced or smashed
  • 1 small onion sliced
  • 3 green onions chopped
  • 2 tbls roasted sesame seeds
  • 1 tbls fresh ginger grated or minced
  • 2 tsp red pepper flakes
Instructions
  1. Combine all ingredients in a bowl and mix together.
  2. Put the short ribs in a non-reactive container or plastic freezer bag and marinate them in the refrigerator for at least 8 hours. Make sure the marinade is covering the meat.
  3. Flip the meat over after four hours to make sure all pieces marinate evenly.
  4. At the end of 8 hours, remove the meat from the refrigerator and the marinade and let it come close to room temperature (approximately 30 min.).
  5. (Note: I like to put the leftover marinade in a pot and boil rapidly for about 10 minutes to reduce it a bit. Stir it frequently or it might burn due to the high sugar content. After boiling, let the sauce simmer until your meat is cooked. You can then serve some of the sauce over your rice or use it in your vegetable stir-fry).
  6. While the ribs are coming to room temperature, start your coals and get your grill going. You're going to cook the meat quickly over high heat, so you want your coals really hot -- around 400°F.
  7. Once your coals are nice and hot, oil your grill grates so the meat won't stick. Add the short ribs and cook 3 - 4 minutes per side, turning once and you're done.
  8. Serve with sticky rice and veggies. Enjoy!

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