Kalbi (Korean Marinated Short Ribs)

Try this Kalbi (Korean Marinated Short Ribs) recipe from 'Koreatown: A Cookbook'
Kalbi (Korean Marinated Short Ribs)

Sam Horine

Kalbi (Korean Marinated Short Ribs)

Make the marinade a day ahead, and let it sit in the fridge overnight, and then apply it to the meat on the second day.

Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

6
Servings
1337
Calories Per Serving
Deliver Ingredients

Ingredients

For the meat and marinade:

  • 1/4  Cup  diced fresh or canned pineapple
  • 1/2  onion, roughly chopped
  • Asian pear, peeled, cored and chopped
  • apple, peeled, cored, and chopped
  • garlic cloves
  • 1  Cup  soy sauce
  • 5  Tablespoons  sesame oil
  • 1/2  Cup  sugar
  • 1/4  Cup  mirin
  • 1/4  Cup  sake
  • 4  Cups  water
  • 4  Pounds  short ribs, thinly sliced (butterflied) ½ to ¼ inch thick
  • Vegetable oil, as needed for pan-searing (optional)

For serving:

  • 4  Cups  hot cooked rice
  • head red leaf lettuce, leaves washed, separated and dried
  • 5-10  perilla leaves (optional)
  • 1  Cup  Napa Cabbage Kimchi, or other kimchi of your choice
  • 1  Cup  Ssamjang

Directions

For the meat and marinade:

Prepare the marinade: In a blender or food processor, combine the pineapple, onion, Asian pear, apple and garlic and puree until smooth.

In a large bowl, combine the puree with the soy sauce, sesame oil, sugar, mirin, sake and 4 cups of water. If you have the time, refrigerate the marinade for a day on its own. Add the short ribs and let marinate for at least 12 and up to 24 hours, in the fridge.

Remove the meat from the marinade and pat dry.

To pan-sear the meat: Preheat a large cast-iron skillet or grill pan, greased with a tablespoon of vegetable oil, over high heat until smoking hot. Working in batches, grill the marinated beef in one layer until cooked through, about 5 minutes, turning frequently until the meat begins to caramelize. Serve the meat as it is ready. Using kitchen shears, cut the meat into bite-sized pieces.

To grill the meat: Preheat a charcoal or gas grill on medium-high; you should be able to hold your hand 6 inches above the grill grate for only 3 to 4 seconds before you need to pull it away. Working in batches that fit comfortably in one layer, grill the short ribs until browned, about 3 minutes on each side. Using kitchen shears, cut the ribs into bite-sized pieces.

For serving:

Serve the ribs with the rice, lettuce, perilla, kimchi and Ssamjang alongside. To eat, make a lettuce wrap (called ssambap): take a lettuce or perilla leaf in your palm and pack on a couple spoons of rice.

Layer with kimchi and a piece of short ribs and top with a dab of Ssamjang.

Nutritional Facts

Total Fat
67g
96%
Sugar
2g
2%
Saturated Fat
25g
100%
Cholesterol
308mg
100%
Carbohydrate, by difference
85g
65%
Protein
100g
100%
Vitamin A, RAE
181µg
26%
Vitamin B-12
12µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
200mg
20%
Choline, total
307mg
72%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
111µg
28%
Iron, Fe
20mg
100%
Magnesium, Mg
205mg
64%
Manganese, Mn
4mg
100%
Niacin
16mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
954mg
100%
Riboflavin
1mg
91%
Selenium, Se
108µg
100%
Sodium, Na
2308mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
420g
16%
Zinc, Zn
39mg
100%

Kalbi Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Kalbi Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.