Los Angeles-style Kalbi
Votes: 1
Time: 5 hours 30 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 1652, total fat 140 G., saturated fats 52 G., proteins 48 G., carbohydrates 49 G., fiber 2 G., cholesterol 230 mg, sodium 2502 mg, sugar 42 G.
Calories 1652, total fat 140 G., saturated fats 52 G., proteins 48 G., carbohydrates 49 G., fiber 2 G., cholesterol 230 mg, sodium 2502 mg, sugar 42 G.
This beef short rib dish is believed to have originated in Los Angeles, home to a large Korean-American population, hence the name. Most versions of the dish call for grilling the ribs, but this stovetop recipe yields juicy, tender, and savory ribs. The marinated ribs are seared in a cast-iron skillet, and the corn syrup in the marinade creates a beautiful caramelized crust. Another secret ingredient in the marinade is Korean pear, which helps make the meat more tender.
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:
- 1.8 kg Korean beef short ribs, 1 cm thick, on the bone
- 10 cloves garlic, peeled
- 1 small ripe Korean pear, peeled and finely chopped
- 2.5 cm ginger root, peeled
- A quarter of a small onion, peeled
- 1 cup soy sauce
- 3/4 tbsp. sesame oil
- 0.5 cup corn syrup
- 0.5 cups of sugar
- 1/4 cup mirin
- 1 tbsp. rapeseed oil (canola) or other neutral vegetable oil
- Green onions and toasted sesame seeds for serving
We recommend
Recipes with similar ingredients: beef ribs, pears, ginger root, mirin (rice wine), corn syrup, soy sauce
Cooking the dish according to the recipe:
- Place the ribs in a large bowl and cover completely with water. Let sit for 30 minutes.
- Meanwhile, prepare the marinade.:
Place the garlic, pear, ginger, and onion in a blender and blend until smooth. If necessary, thin the mixture by adding 1 teaspoon of water at a time. - In a large bowl, combine the soy sauce, sesame oil, corn syrup, sugar, and mirin. Add the pear mixture and stir.
- Drain and rinse each rib, removing any bone splinters. Pat dry and transfer to the marinade, ensuring they are completely submerged. Marinate in the refrigerator for at least 4 hours, preferably overnight.
- Drain any excess marinade from the ribs and place them on a baking sheet. Bring to room temperature for 20–30 minutes.
- Heat oil in a large cast-iron skillet or sauté pan over medium-high heat. Add the ribs in batches and cook, turning once, until browned on both sides and to your desired doneness, 3–4 minutes per side.
Note
If you can, look for Korean pears grown on Jeju Island at Korean markets. They are larger, sweeter, and juicier than their Asian cousins. If you can't find them, substitute Chinese or Japanese pears, or, as a last resort, Bere-Bosc pears.
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