KALBI | grilled Korean beef short ribs, Hawaii-style! 🤙🏼🌺

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.

Welcome to the video and introduction to the recipe.

Prepare the marinade by combining shoyu, dark brown sugar, ginger, garlic, and roughly chopped yellow onion.

Add toasted sesame oil and mirin to the marinade ingredients.

Blend the marinade until smooth; alternatively, use a food processor or grate the ingredients finely and mix in a bowl.

Note that this recipe is a Hawaiian style, which is sweeter than traditional Korean; suggest using Asian pear and gochujang for a more traditional flavor.

Arrange the flank cut beef short ribs in a shallow dish and pour the marinade over them.

Add chopped green onion and sesame seeds to the ribs and massage the marinade into the meat.

Cover and refrigerate the marinated ribs for up to three days for best flavor.

Prepare the grill to medium-high heat (over 600 degrees Fahrenheit).

Shake off excess marinade from the ribs and place them on the grill perpendicular to the grates.

Grill the ribs for a little over two minutes until grill marks and caramelization appear, then flip them.

Close the grill lid and cook for a couple more minutes until the second side is beautifully caramelized.

Remove the ribs from the grill and serve plate lunch style with white rice and mac salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens