Korean Short Ribs (Kalbi) and the Korean Diaspora to LA | Full Episode | Cook's Country (S17 E25)

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

pear

🥗Healthier: apple

💰Cheaper: canned pear

Canned pear is often less expensive and still adds sweetness.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a more economical option.

Dissolve 3/4 cup of dark brown sugar with 2/3 cup of soy sauce over medium-high heat, stirring occasionally until the sugar is completely dissolved.

Turn off the heat and let the mixture cool completely off heat.

In a blender, combine 1 coarsely chopped onion, 6 garlic cloves, 1/2 cup of canned pineapple, and 1/2 of a ripe kiwi. Process until completely smooth (about 30 seconds).

Add 2 tablespoons of toasted sesame oil and 1/4 cup of clear rice wine to the blended mixture.

Pour the cooled soy sauce mixture into the blender and mix to combine the marinade.

Rinse the 3 pounds of flanken-style short ribs under water to remove bone shards, then pat them completely dry.

Place the ribs in the marinade, shingling them for maximum surface area coverage, and scoop the marinade over the top.

Cover the dish with plastic wrap and refrigerate for 24 to 48 hours.

Preheat the grill to medium heat and clean and oil the cooking grate.

Place the ribs on the grill and cook for 6 minutes, then flip them and cook for another 6 minutes for a total of 12 minutes.

Remove the ribs from the grill and let them rest for 5 minutes.

Use kitchen shears to snip between the bones and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens