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Kalbi (Marinated Beef Short Ribs)

Kalbi (Marinated Beef Short Ribs)

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    8 h 40 m
LYZZARD

LYZZARD

This is a variation of a traditional Korean recipe for marinated beef short ribs. My friends all request it repeatedly! Very tasty!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 995 kcal
  • 50%
  • Fat:
  • 80 g
  • 123%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 1888 mg
  • 76%

Based on a 2,000 calorie diet

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Directions

  1. Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
  3. Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ScottFamily
28

ScottFamily

6/7/2010

This did not work for us at all. The flavor was very good (hence the 3 stars) on the tiny portion that was edible, but the ribs didn't grill right at all. I think it would have been much better to try this marinade with slow cooking the ribs instead of grilling them. They were almost impossible to eat and mostly went to waste, it was very disappointing.

Irma
23

Irma

1/19/2010

OMG! THE INGREDIENT COMBINATION WAS SUPERB. IT SOUNDED SO GOOD I COULD NOT WAIT TO MARINATE I JUST BAKED. DELICIOUS THANK YOU

Linda
14

Linda

11/27/2011

I've used this recipe a handful of times. Each time I made it, everyone raved about the ribs, even scooping up the last drop of juice and and pouring it over their rice. Since I do not have a grill, I cooked the ribs in the oven. I used aluminum foil to seal the ribs like a tent and gave it more of a steam effect so that they came out very tender; the meat was falling off of the bones. I cooked it in 400 degrees for 1 1/2 to 2 hours.

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