Entrée: South Korea – 갈비 ▶ Kalbi (Korean Short Ribs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 25 min

Ingredients

2 lb (900 g) beef short ribs (Kalbi style, flanken cut)
1 / 2 cup (120 ml) soy sauce
1 / 4 cup (50 g) brown sugar
2 tbsp (30 ml) sesame oil
5 cloves garlic, minced
1-inch piece ginger, grated
1 small onion, grated
1 / 4 cup (60 ml) rice wine or Mirin
2 tbsp (30 ml) sesame seeds
1 apple or pear, grated (optional, for sweetness and tenderizing)
2 green onions, sliced
1 tsp black pepper

Instructions

1. **Prepare the Marinade**: In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated onion, rice wine, sesame seeds, grated apple or pear (if using), and black pepper. Mix well until the sugar is dissolved.

2. **Marinate the Ribs**: Place the Kalbi ribs in a large zip-top bag or a shallow dish. Pour the marinade over the ribs, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for the best flavor.

3. **Preheat the Grill**: Prepare your grill for medium-high heat. If using charcoal, ensure the coals are glowing red with some ash. For a gas grill, preheat for about 10-15 minutes.

4. **Grill the Ribs**: Remove the ribs from the marinade and let any excess marinade drip off. Grill the ribs, turning once, until they reach your desired level of doneness, about 3-5 minutes per side.

5. **Serve**: Transfer the ribs to a serving platter, sprinkle with sliced green onions and sesame seeds, and serve immediately. They are often enjoyed with steamed rice and a variety of Korean side dishes (banchan) such as kimchi and pickled vegetables.