Kalbi (often spelled galbi) is a marinated, grilled short rib dish that is both tasty and easy to prepare. In South Korea, kalbi is also made with whole short ribs that are butterflied so they remain thin. This style is called wang kalbi (“king ribs”), and the resulting flap of meat attached to the large short rib bone provides for a unique presentation; many kalbi enthusiasts are convinced that this style of kalbi has a superior taste. I find them equally delicious.
- 1 Asian Pear or Golden Bosc Pear, Grated
- 1 lime, juiced
- 1/2 '' ginger, peeled and grated
- 2 tablespoons sesame seeds
- 1 cup soda water
- 1 cup tamari
- 1/4 Cup sesame oil
- 3 Pounds Beef short ribs, cut across the bone (often referred to as flanken, English, or L.A. cut)
- 1/4 cup honey
- 6 cloves garlic, minced
Combine all the marinade ingredients, then pour over the ribs in a resealable plastic bag. Mix thoroughly to coat all the pieces evenly. Marinate overnight.
The next day, grill the ribs over direct high heat until cooked through, about 3 minutes per side. Serve with rice, Kimchi, and leaves of lettuce or perilla to wrap around the meat.
Kalbi is often dipped in Kochujang Sauce or gireumjang, which is made by combining 2 parts salt and 1 part black pepper and adding sesame oil until it becomes a thick, grainy sauce.