On my half-day off, I decided to relax by making my favorite Korean meat dish, kalbi (marinated short ribs). Serve with white rice and kimchi. If serving small children (and wanting to prevent a mess), it’s best to cut the meat off the bone and slice into bite-sized pieces. The dark marinade can stain clothes, so be careful.
Preparation Details
Prep Time: 20 mins
Cook Time: 8 mins
Total Time: 9 hrs 28 mins
Servings: 10
Ingredients
- 3 pounds beef short ribs
- ½ cup soy sauce
- 1 Asian pear, cored and diced
- ½ small onion
- 2 tablespoons finely chopped garlic
- 1 tablespoon chopped ginger
- 2 green onions, thinly sliced
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame seeds
- 1 tablespoon honey
- ¼ teaspoon ground black pepper
Steps
- Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.
- Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.
- Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.
