Korean BBQ Beef Short Ribs Recipe (Kalbi)

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index while white sugar is more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is often less expensive.

kiwi

🥗Healthier: pineapple

💰Cheaper: apple

Pineapple contains bromelain for tenderizing, while apples are budget-friendly.

Start by preparing the marinade in a blender.

Add 1 cup of soy sauce to the blender.

Add 1/2 cup of palm sugar to the blender.

Pour in 1/2 cup of black glutinous rice wine.

Add 1/2 of a medium white onion to the blender.

Add 1/2 cup of honey to the blender.

Add 2 tablespoons of freshly minced ginger to the blender, ensuring to process it correctly to avoid fibers.

Add 1 tablespoon of Korean chili paste to the blender.

Blend the marinade starting at a low speed to avoid splashing, then increase speed until smooth.

Prepare 3 pounds of beef short ribs, ensuring they are flanken style and scraped clean of any dust from the bones.

Place the ribs in a container, ensuring they are not sticking together.

Pour the marinade over the ribs, making sure they are fully immersed.

Seal the container and refrigerate the ribs to marinate for about 4 to 5 hours, or overnight for best results.

Preheat the grill, starting with indirect heat to avoid flare-ups from the sugar in the marinade.

Remove the ribs from the marinade and shake off the excess marinade before placing them on the grill.

Cook the ribs over indirect heat until they start to cook through, then flip them to ensure even cooking.

Once the ribs are cooked through, move them to direct heat to finish cooking and caramelize the outside.

Once cooked, remove the ribs from the grill and place them on a platter.

Serve the ribs with jasmine rice and a slaw made of red cabbage, Asian pear, cucumber, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens