Asia: South Korea: South Korean Kalbi (Barbecue Short Ribs)


South Korean:




South Korean Kalbi (Barbecue Short Ribs)



¾ cup soy sauce

¾ cup brown sugar

¾ cup water

2 green onions, chopped

1 garlic clove, minced

1 tablespoon Asian (toasted) sesame oil

2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)



Stir together soy sauce, brown sugar, water, green onions, garlic, and sesame oil in a bowl until sugar has dissolved.

Place ribs in a large resealable plastic bag. Pour marinade over ribs. Seal the bag and refrigerate for 3 hours to overnight.

Preheat an outdoor grill for medium-high heat; lightly oil the grate.

Remove ribs from the bag; shake off excess marinade and discard marinade. Grill ribs on the preheated grill until meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

It’s traditionally served sliced, rolled in romaine lettuce leaves with white rice, lightly browned garlic slices, and gochujang (Korean red pepper paste).

Author: orenalwpusr

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