You had me at Kalbi!

Kalbi

This recipe is dedicated to my friend, Rita, who introduced me to the wonderful culinary world of Korean food. It’s definitely one of my favorite cuisines by far!

We met in our first year of nursing school while trying to balance studying and enjoying life. Let’s just say, we had lots of fun together! Growing up in the South, I never was exposed to Korean cuisine and Rita was excited to make me one of her favorite dishes, Kalbi.

During nursing school, we decided to invite a few friends over for kalbi. Rita emptied out the entire short-rib section of the grocery store in anticipation of all the guests. With meat in hand and some banchan, she was ready to whip up a delicious meal. We really indulged and our bellies were satisfied. The smell of Kalbi permeated my apartment for days after, which made me very happy.

I hope you make this flavorful, Korean-style short rib dish to share with your family and friends and create your own memories. I think it will be a great staple in your grilling rotation.

Ingredients

  • 5 lbs short ribs cut ⅜ inch thick (sliced across the bone, flanken-style)
  • neutral oil (like canola, vegetable, or grapeseed oil)
  • 1 cup soy sauce
  • 1 cup water (optional replace 1/4 cup water with rice wine, sake, or white wine)
  • 1 cup light or dark brown sugar
  • 1 medium onion, peeled and quartered
  • 1/2 large Asian pear, peeled, cored and quartered (or substitute with a tart apple ex Granny Smith or regular pear)
  • 4 cloves garlic, peeled
  • 2 scallions (both green and white parts)
  • 1 ½ tablespoons of Asian sesame oil (my favorite brand is Kadoya Sesame Oil)
  • Ssamjang (spicy Korean soybean paste), for dipping
  • Sesame leaf or lettuce leaf

Directions

  • 1. Puree onion, pear, garlic, and scallions in blender until smooth.
  • 2. Add soy sauce, water/wine, and sugar.
  • 3. Place the ribs either in a vacuum seal bag or resealable bag.
  • 4. Pour the marinade in the bag making sure the ribs are coated.
  • 5. If using a vacuum sealer, you can refrigerate for 2-3hrs. If you’re using a resealable bag, refrigerate for at least 12 hrs, or overnight. Bring to room temperature, drain and discard marinade.
  • 6. Preheat the grill or skillet/grill pan to medium-high heat. Oil the grill grates or pan. Cook the short ribs 2-3 minutes per side until browned.
  • 7. Serve with a lettuce leaf on the side. Accompany with Ssamjang, pickled daikon radish, or steamed rice.

Bizza © 2024