Recipe by CC
"This is the staple of Korean fine dining, but too expensive in the restaurants. It is also simple to make at home, and will leave your guests asking for more. Total time includes marinating time. Traditionally, should be served sliced, rolled in romaine lettuce leaves, along with white rice, lightly browned garlic slices, and gochujang (Korean red pepper paste)."
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garlic clove, minced
green onions, chopped
Asian (toasted) sesame oil
Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
Fantastic recipe! Followed it exactly but I baked mine in the oven at 375 for 20 mins and then turned on the broiler for about 5 mins. The meat came out very juicy w/ a little char on the edges just like if it was made on the grill! Next time I might either half or completely omit the water.
Nice. Too much salt for me, (I used reduced sodium soy sauce the 2nd time) and too much sugar. (I tried it with 1/8 cup sugar the second time.)
And if you do that, reduce the salt and sugar, you can pretty much omit the water too. The recipe does benefit from a couple of days in the fridge marinating in a ziplock bag.
These were awesome. Followed the recipe exactly. Used boneless ribs. The extra thing I did was after I marinaded the ribs for 36 hours, I poured it all in a saucepan - boiled it and then cooked it slow for an hour to reduce it to a thick sauce. Used that to glaze the ribs while they were on the grill. DELICIOUS!
This is a great recipe. I make this dish quite often and usually marinate the meat with rice wine(if you don't have it you can use red wine or beer) and a cup of grated apple or kiwi or pineapple or pear first for a couple of hours before marinating it with other ingredients. This really makes a lot of difference. It makes the meat so tender and juicy. Koreans usually use fruit to marinate meat and this way you don't have to put too much sugar. I also season it with salt and pepper ( a pinch of salt and about a teaspoon of pepper)
Great recipe! I read the previous reviews and followed two of the suggestions. 1. I cooked the ribs at 375 for 20 min then broiled them for 5 min. 2. After marinading the meat I boiled the left over marinade, then reduced it to a simmer until the marinade reduced to a glaze, which we added to the ribs after cooking. Fantastic!
Wow. If this is Korean BBQ then American BBQ needs to learn a few things from this.
Delish! I mostly can only rate the marinade because I used a different cut of meat. Beef chuck flanken style ribs. Marinaded it for a good 6 hours. Actually thickened the marinade that was left and cooked it with some asian style veggies. Daughter and boyfriend rate it 5 stars! Me too! This is my kitchen approved!
this recipe is very tasty. i used boneless shortribs and marinated in a ziplock bag for 2 days in the fridge and did not add water. i did not have any green onions on hand and subbed minced yellow onion. i also put these under the broiler and cooked to medium. They were delicious! i sliced the meat thin and as suggested, rolled them in romaine lettuce leaves and chili paste and ate with white rice. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Kalbi (Korean BBQ Short Ribs)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 770
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