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Kalbi (Korean BBQ Short Ribs)

Kalbi (Korean BBQ Short Ribs)

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    3 h 30 m
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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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 1096 kcal
  • 55%
  • Fat:
  • 85.6 g
  • 132%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 2831 mg
  • 113%

Based on a 2,000 calorie diet

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Directions

  1. In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
  2. Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

jctnact
129

jctnact

3/10/2011

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.

Kathryn
117

Kathryn

2/8/2011

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!

haejud
107

haejud

6/8/2011

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)

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