How To Make Korean Beef BBQ ~ Kalbi Recipe

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 preparing the marinade for the Korean short ribs.

In a bowl, combine 1/3 cup seasoned soy sauce, 1/3 cup brown sugar, 1 teaspoon fish sauce, 1/3 cup rice wine, 1 tablespoon sesame oil, 1/4 teaspoon cayenne pepper, and 2 tablespoons sesame seeds. Mix well.

Set the marinade aside.

In a food processor, add 1 small quartered onion, 1 Asian pear, 8 cloves of garlic, and 1 inch cubed piece of ginger. Process until finely chopped.

Add 2 teaspoons of cracked black pepper to the mixture in the food processor.

Transfer the processed mixture into the marinade and mix thoroughly.

Add a few tablespoons of pre-made kalbi marinade to enhance the flavor, then thin out the marinade with a little water.

Layer some of the marinade at the bottom of a pan, then place the flank-style beef short ribs on top.

Pour the remaining marinade over the beef ribs, ensuring all meat is coated. Cover and refrigerate for about 8 hours, preferably overnight.

Prepare the kamado grill with charcoal, using a kick ash basket for better airflow.

Once the grill is ready, place the beef ribs on the grill and cook for 3 to 4 minutes on one side.

Flip the ribs and cook for another 3 to 4 minutes on the other side, adjusting for any ribs that may cook faster.

Garnish the cooked ribs with chopped green onion and slices of Asian pear for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens