Master the Art of Korean BBQ: Kalbi (Beef Short Ribs)

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and vegetable oil is more cost-effective.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics mirin's sweetness.

gochujang

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar heat profile.

Start by making the marinade: combine brown sugar, rice wine, low sodium soy sauce, a whole bunch of garlic, half an onion, and half an Asian pear in a blender.

If Asian pear is unavailable, substitute with a granny smith apple, a Bosch pear, or 1/4 cup of pineapple juice.

Add gochugaru and black pepper to the marinade.

Blend everything until smooth to create the marinade.

Prepare the Korean short ribs, noting they are cut across the bone and are about 1/2 inch thick.

Place the short ribs in a container and pour the marinade over them.

Let the ribs marinate for at least 2 to 4 hours, preferably overnight, turning them every 2 to 3 hours to ensure even coating.

For the seasoned bean sprouts (kongnamul muchim), bring salted water to a boil.

Blanch the bean sprouts in boiling water for 15 to 20 seconds, then immediately drain and transfer to an ice bath to stop the cooking process.

In a bowl, combine sesame oil, soy sauce, sesame seeds, garlic paste, and gochugaru with the blanched bean sprouts.

Mix the ingredients together until the bean sprouts are well coated.

Finish the seasoned bean sprouts with chopped green onion and rice vinegar to taste.

After marinating overnight, drain excess marinade from the short ribs to prevent burning on the grill.

Preheat the grill and cook the short ribs for 1 to 2 minutes per side until they reach medium rare to medium doneness, with a little red in the middle.

Plate the grilled short ribs with seasoned bean sprouts, white rice, and store-bought kimchi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens