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
1681
Calories Per Serving
Deliver Ingredients

Ingredients

For the meat and marinade:

  • 1/4 Cup diced fresh or canned pineapple
  • 1/2 onion, roughly chopped
  • 1 Asian pear, peeled, cored and chopped
  • 1 apple, peeled, cored, and chopped
  • 6 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
  • 1 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.

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.

Nutritional Facts

Total Fat
124g
100%
Sugar
29g
N/A
Saturated Fat
50g
100%
Cholesterol
230mg
77%
Protein
57g
100%
Carbs
77g
26%
Vitamin A
199µg
22%
Vitamin B12
8µg
100%
Vitamin B6
1mg
66%
Vitamin C
7mg
12%
Vitamin E
0.4mg
2.1%
Vitamin K
121µg
100%
Calcium
127mg
13%
Fiber
6g
26%
Folate (food)
68µg
N/A
Folate equivalent (total)
167µg
42%
Folic acid
58µg
N/A
Iron
9mg
48%
Magnesium
128mg
32%
Monounsaturated
55g
N/A
Niacin (B3)
11mg
55%
Phosphorus
645mg
92%
Polyunsaturated
10g
N/A
Potassium
1441mg
41%
Riboflavin (B2)
0.6mg
36.8%
Sodium
4283mg
100%
Sugars, added
18g
N/A
Thiamin (B1)
0.5mg
33.8%
Zinc
12mg
79%

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