I am eternally grateful to two former college roommates who introduced me to the best of Korean food. There’s nothing like the sweet-salty marinade of kalbi (or galbi), Korean BBQ short ribs. These are great on the grill, but this time I tried baking & broiling them and they were just as delicious. You can serve them up with white sticky rice and a sprinkling of green onions, or tucked inside lettuce wraps. Enjoy!
Korean BBQ Short Ribs
Adapted from this Kalbi recipe from allrecipes
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 1/4 cup water
- 2 garlic cloves, minced
- 3 green onions, chopped (save one for garnish)
- 1 tablespoon Asian (toasted) sesame oil
- 2 pounds Korean-style beef short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
- Gently rinse the ribs and/or wipe with paper towels to make sure there are no loose pieces of bone. In a large bowl, stir together the soy sauce, brown sugar, water, garlic, two of the chopped green onions, and sesame oil until the sugar has dissolved. Combine the ribs and marinade in a large plastic zipper bag, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
- If baking & broiling, preheat the oven to 375 F/ 190 C and line two baking sheets with foil. Shake the excess marinade off the ribs and place them flat on the foil in a single layer. Discard the marinade. Bake until caramelized around the edges and cooked through, about 20 minutes, then put under the broiler to crisp for 5 minutes.
- If grilling, preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until cooked through, 5 to 7 minutes per side.
- Use kitchen shears to cut the meat off the bone and into smaller pieces. Serve with white sticky rice and more chopped green onion, and/or tuck inside lettuce wraps.
July 6, 2014 at 1:16 am
A marinade that could be used on other meats as well, I would imagine. Nice.
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July 6, 2014 at 2:06 am
These sound very yum!
July 15, 2014 at 2:17 am
Thanks, I enjoy that sweet and intense marinade with the tender beef; glad you like the sound of it!
July 6, 2014 at 2:22 am
I love this! I use to cook for Koreans onboard, long time ago. Now, when I see Korean foods all I think is a nice Kimchi with it! Thanks for bringing this one to the Fiesta Friday Party!
July 15, 2014 at 2:15 am
Oh yes, it would be great with a variety of sides, especially a nice kimchi with it 🙂 Thanks!
July 6, 2014 at 2:43 am
Love the marinade, and I love Korean food. Wonderful recipe.
July 15, 2014 at 2:22 am
Thanks! My mouth waters just thinking about Korean food. My freshman year in college, my roommate’s mom used to bring us loads of homemade Korean food, and we’d savor every bite. Kimchi, bulgogi, kalbi, yum!
July 6, 2014 at 3:06 am
Thanks for this! My husband loved Korean BBQ. I will make a few adjustments for my dietary needs but I we be making this!! Looks delish!
July 15, 2014 at 2:23 am
Awesome, I hope you & your husband enjoy your Korean BBQ. Thanks!
July 6, 2014 at 5:37 am
Yum, another stunning recipe from you Laura with beautiful, mouthwatering photos!!! I couldn’t agree more with you, Korean food is one of the best! This beef looks amazing! Thanks for bringing along to the Fiesta, I am sure everyone is going to enjoy them!! hugs, Sylvia
July 15, 2014 at 2:27 am
Thanks, Sylvia! I really enjoy this flavorful marinade and style of cooking beef; I think Koreans know how to bring out those intense flavors whether it’s spicy like kimchi or this somewhat sweet bbq beef. Hugs to you too 🙂
July 6, 2014 at 5:56 am
July 6, 2014 at 7:38 am
If I were an omnivore, I’d love these … Maybe it’s the photos …
July 6, 2014 at 7:54 am
The marinade looks good, I could try that on chicken couldn’t i?
July 15, 2014 at 2:31 am
Thanks, Elaine. I’ve never tried it on chicken and imagine the marinade as is would be too sweet for it; I’d recommend cutting back on the brown sugar by a lot and it might be close to a teriyaki. I’d love to hear how it goes if you give it a try with chicken!
July 15, 2014 at 6:32 am
Okay, thank you xx
July 7, 2014 at 12:13 am
Great image and these sound delicious!!!!!!!!!!! http://thisluxlife.com/
July 7, 2014 at 3:10 am
Laura, Have I told you that I am going to Japan for 6 weeks Sept~Oct? Well, one of the places that is on our schedule is Jo-Jo-En, Korean Barbecue (do you know the restaurant?). By looking at your dish, I sense the fragrance! Yodare ga demashita. 😀 )))
July 15, 2014 at 2:34 am
Oh, I’m sure you will have a wonderful time back in Japan and feasting on all the delights there. I don’t know this Korean BBQ restaurant but can just imagine the delicious dishes you’ll enjoy. Thanks, Fae, and I’m delighted my dish entices you 🙂
July 7, 2014 at 6:27 am
I love Korean food, I always feel like eating it! Your plate looks scrumptious and your photos are stunning! I’m so glad you’ve decided to bring it to FF, thanks a lot!
July 15, 2014 at 2:38 am
Thanks, Margy! I’m so happy to hear you like it. I’m glad Korean food seems to be a crowd pleaser at FF because it’s one of my faves 🙂
July 9, 2014 at 3:21 am
Mmm…your ribs look perfect, Laura! Sometimes we broil ours in the oven as well!
July 15, 2014 at 2:40 am
Thanks, Patty. Broiling in the oven does make it easier sometimes, doesn’t it? I was happy to find it was still flavorful and had that caramelized texture on the edges that I like 🙂
July 9, 2014 at 6:20 pm
what lovely clicks 🙂 can this marinade be used for mutton or chicken ??
July 15, 2014 at 2:43 am
Thanks! You know, I’ve never tried this marinade on mutton or chicken, so I can’t say how it would work. I’d recommend reducing the brown sugar as the sweetness might overpower other meats.
July 15, 2014 at 3:51 am
hmmmmm…….will give it a try with chicken then 🙂
October 11, 2017 at 5:57 pm
Didn’t use the marinade yet, but the directions alone worked perfectly and the only solid recipe I’ve found that cooks the meat perfectly every time. Can’t tell you how many times I’ve come back to this same recipe for the times and temperatures lol. THANK YOU!
October 16, 2017 at 12:25 am
This was easy and delicious. I used the marinade, heated until safe , used a slurry to thicken and dipped my ribs before serving. They got rave reviews! Thanks so much. I have pics if you want to see.