Kalbi (갈비)

Kalbi (Korean barbecued short ribs) is one of those epic Korean staples that every human needs to try (and subsequently love ;D). This is how my mother makes the marinade, and it’s one of those things I always ask for when I’m home. To me, it’s comfort food at its best and yummiest. Oh, oh, and it’s easy too!

If you cannot find these strips of beef short ribs (which can be found in Korean marts), fret not! The marinade is really versatile and can be used to flavor pork, chicken, and other cuts of beef. For example, my prep photo is of ribless strips of beef.

Also, I’ve been told our kalbi runs on the sweeter side. If that’s not your thing, I would recommend adding the sugar carefully and taste-testing frequently as you mix your marinade. Well, even if it is your thing, taste-teste as you see fit.

Kalbi
This recipe makes approximately 6 servings
Approximate time: 4 hrs – 24 hrs for marination, 15 more min to cook the marinated meat.

2 lbs beef short ribs, each slice cut into three between the bones (see first photo)
1 cup soy sauce
1/3 cup water
1/2 cup onion, minced (preferably pureed)
3 tbs garlic, minced
1/2 cup sugar
2 tbs sesame oil
2 tsp black pepper
2 tsp bonito powder (Hondashi)
1 tbs sesame seeds
1 packet ramen seasoning (you can use the leftover noodles in the ramen packet to stir fry, make budae jjigae [부대 찌개], etc)
3 stalks scallions, chopped

Get your meat ready.

In a big bowl, mix everything else. This is your marinade.

Toss the kalbi pieces until they are well covered by the sauce. Let the meat marinate for at least 4 hours in the fridge (if you have time, it’s preferable to leave the kalbi in the fridge overnight). The kalbi tastes best when grilled, but broiling it or pan-frying on high heat also works well too. We don’t have a grill at the OJK so I pan fry my kalbi.

See? Easy 😀

–Kellie

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