Kalbi, Korean Barbecued Beef Short Ribs

Kalbi, Korean Barbecued Beef Short RibsYes, I finally put my Mom’s Kalbi recipe down on paper. I’ve been promising this recipe to my followers on Twitter for quite some time now.  Whenever I post a photo of Kalbi I always get many questions asking me when I’m going to post the recipe.  Well here it is, finally!  It is very difficult writing down my Mom’s recipes.  I often watch her when she cooks and I can prepare all of her recipes but I never bother to write any of them down.  I cook just like my Mom (throw everything together without measuring) so it was really hard for me to turn my dishes into recipes at first.  I’m really glad how having my blog has helped me do this.  It really is nice having them all in one place and sharing the recipes with all of you.

I’ve tried Kalbi at many different restaurants but nothing ever comes close to my Mom’s Kalbi.  I know I’m biased, hey it’s my Mom!  When Mom would prepare her famous Kalbi for neighborhood gatherings or potlucks everyone would go nuts over it.  She was known as the Bulgogi and Kalbi Queen in every city we lived in growing up.  Neighbors and friends always begged her for the recipe but Mom doesn’t have a recipe so she would just invite them over to the house so they could watch her and take notes.  You really have to pay attention to Mom closely when she cooks.  She moves so fast throwing all the ingredients together that you’ll miss something if you blink.  Lucky for me I’ve been watching her all my life and I think I got her recipe just right.  I prepared my Kalbi for Mom and Dad a couple of weeks ago because I wanted her opinion and blessing before I shared the recipe.  After Mom took the first bite I asked her if it was as good as hers and she replied “it’s better than mine”.  That’s a Mom for you.

Ingredients:  Serves 2-3 as a main course

2 1/2 pounds Korean style beef short ribs*
1/2 cup brown sugar, packed
1/2 cup soy sauce
3 Tablespoons Sake
3 Tablespoons Mirin
4 cloves of Garlic, finely minced
2 tablespoons dark sesame oil
1/4 teaspoon black pepper

Garnish:  Toasted Sesame Seeds (optional)

Kalbi, Korean Barbecued Beef Short RibsPreparation:

 

Sprinkle 1/4 cup of the brown sugar over beef and mix to evenly coat.  Let sit at room temperature while preparing the marinade.  In a large measuring cup or small bowl whisk together remaining ingredients until brown sugar dissolves.  Add marinade to the meat and mix well (using your hands is easiest) making sure the marinade is mixed thoroughly with the ribs.  Cover bowl with plastic wrap and refrigerate for at least 8 hours but preferably overnight.

Kalbi, Korean Barbecued Beef Short Ribs

Preheat Broiler (or you can BBQ these if you wish) and drain excess marinade off the beef.  Lay ribs, on a large baking sheet covered with aluminum foil, flat, side by side, and broil, turning once, to desired doneness, about 4-5 minutes per side.  Garnish with toasted sesame seeds and serve.  I like to enjoy my kalbi with rice and kimchi.

* NOTE:  Korean-style short ribs can be found at most Asian markets. The cut, also known as “flanken,” refers to a strip of beef cut across the bone from the chuck end of the short ribs.

Kalbi, Korean Barbecued Beef Short Ribs

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Kalbi, Korean Barbecued Beef Short Ribs
Serves: 2-3
 
Ingredients
  • 2½ pounds Korean style beef short ribs
  • ½ cup brown sugar, packed
  • ½ cup soy sauce
  • 3 Tablespoons Sake
  • 3 Tablespoons Mirin
  • 4 cloves of Garlic, finely minced
  • 2 tablespoons dark sesame oil
  • ¼ teaspoon black pepper
  • Garnish: Toasted Sesame Seeds (optional)
Instructions
  1. Sprinkle ¼ cup of the brown sugar over beef and mix to evenly coat. Let sit at room temperature while preparing the marinade.
  2. In a large measuring cup or small bowl whisk together remaining ingredients until brown sugar dissolves.
  3. Add marinade to the meat and mix well (using your hands is easiest) making sure the marinade is mixed thoroughly with the ribs.
  4. Cover bowl with plastic wrap and refrigerate for at least 8 hours but preferably overnight.
  5. Preheat Broiler (or you can BBQ these if you wish) and drain excess marinade off the beef.
  6. Lay ribs, on a large baking sheet covered with aluminum foil, flat, side by side, and broil, turning once, to desired doneness, about 4-5 minutes per side.
  7. Garnish with toasted sesame seeds and serve.

 

Comments

  1. sheesh! it’s about time! 😉

    I can’t wait to try it!!! looks wonderful!!!

  2. I really enjoyed your story about how you learned this recipe. My husband and I are very lucky to have tasted both you and your mom’s Kalbi many times over the years. This is one of our favorite dishes. I know your readers will enjoy it. Thank you for sharing this with us.

  3. Oh man, those pictures look delectable Shirley! I definitely need to make this. YUM!

  4. I am making this tonight, I can’t wait. what are some good sides to serve with it?

  5. Thank you for your comment! I usually serve Kalbi with white, brown or fried rice and kimchi but it goes great with a salad or kind of vegetable dish and potatoes too. Enjoy!

  6. i love kalbi!! (who doesn’t) my bf makes amazing kalbi.. i’ll have to give this recipe a try too!

  7. Thank you Carolyn! How nice you have a boyfriend who makes Kalbi 🙂 I hope you give my recipe a try.

  8. Stephanie Yi says:

    Thanks so much for such a fantastic recipe. My husband (Korean) & I (American) have been married for 16 years. Up until a couple of moths ago, I’ve been a bit freaked out about making Korean food. I can cook just about anything, but I know how amazing my mother in laws cooking is & I want my family to enjoy my cooking as much as hers. She has shown me a couple of recipes, but there are no measurements & I didn’t write anything down. Bummer for me. I found your kalbi recipe about a month ago after looking at many recipes on the web. I was so nervous. The first time making it, I don’t think I ate too much of it, because I was so busy cutting pieces up for my family. They couldn’t seem to get it in fast enough! That was such a relief for me that they enjoyed it so much. I also made some ssamjang. I wrapped up pieces of kalbi, ssamjang & rice in lettuce for my hubby. He was so happy! I’m making it again tonight. Thanks again.

  9. Shirley says:

    Thank you for the nice comment Stephanie, it made my day! I love hearing back from people who’ve tried my recipes. This works great for chicken too! I marinated chicken wings and drumsticks the other day for dinner with friends and everyone loved it.

  10. good stuff, missed a couple typos but don’t woryr about it =)

  11. Millette says:

    I ABSOLUTELY LOVE this recipe.
    My Rib Eye steaks are so amazing!

    I want to try the marinade with chicken drumettes rhis week. Would you recommend this cooking time ( see beliw ) and do you find it acceptable to reduce the marinade ever so slightly with a boil, so a final finishing sauce is available. Or is this way too much?

    All my best and Thank you.

    350 degrees at 35 minutes.

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