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.