Kalbi: Korean-Style BBQ Beef Ribs
Votes: 2
Time: 4 hours 30 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Galbi, or galbi, simply means "ribs" in Korean, but these grilled ribs are loved around the world for their unique Asian flavor, which sets them apart from ordinary barbecue. They're made using thin, wide-rib, short beef cuts. Grilling them takes just a few minutes, and to ensure they're extra juicy and full of flavor, they're marinated overnight in a mixture of soy sauce, brown sugar, rice wine, onions, and other spices typical of Asian cuisine. The finished ribs can be served whole with a side dish as a main course, or as an appetizer, sliced into pieces at the bone.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.2 kg. Korean beef ribs*
- 1 cup brown sugar
- 1 cup soy sauce
- 0.5 cups of water
- 1/4 cup mirin (rice wine)
- 1 small onion, peeled and finely grated
- 1 small Asian pear, peeled and finely grated
- 4 tablespoons crushed garlic
- 2 tablespoons dark sesame oil
- 1/4 tsp black pepper
- 2 green onions, thinly sliced (optional)
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Cooking the dish according to the recipe:
- Sprinkle the beef with brown sugar and toss well to coat evenly. Let sit at room temperature for 10 minutes while preparing the marinade. Combine the remaining ingredients in a bowl. Transfer the beef to a large zip-lock bag (you may need two). Add the marinade, press out any excess air, and seal. Turn the bag several times to ensure the beef is evenly coated. Refrigerate for at least 4 hours, but overnight is best.
- Preheat a gas or charcoal grill to medium heat. Drain any excess marinade from the beef. Grill the ribs, turning once, until desired doneness is reached, about 3-4 minutes per side. Garnish with thinly sliced green onions, if desired.
- Serve whole as a main course or cut into small pieces with kitchen scissors for appetizers.Note
Korean-style beef short ribs can be found at most Asian markets. The cut consists of short ribs covered with a strip of meat. Unlike American and European short ribs, which are a thick piece of beef with bones, Korean short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat approximately 20-25 cm long with a 1 cm thick bone on one side. Thin slices are made for quick grilling.
Author of the recipe - Judiaann Woo is a food traveler and blogger.
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