When I was growing up, my mom would make kalbi (Korean BBQ short ribs) for our birthdays and for special occasions. My mom makes REALLY good kalbi, and she spoils us and marinades POUNDS of it whenever she comes to visit.
I started making my own Kalbi once I realized how easy it was to make. Everyone and their mother (literally) has their own recipe. Mine is actually different from my mom’s but both are so good in their own way.
I get my inspiration from Crazy Korean Cooking‘s Traditional Kalbi (it can be spelled Kalbi or Galbi) – but throw my own twist to their recipe.
3 lbs of Short ribs (I get mine boneless from Costco)
1/2 an onion
1/2 Asian pear (you can sub a regular pear if you don’t have access to Asian ones)
1/2 cup of soy sauce
3 Tbsp sugar
2 Tbsp sesame oil
You want the knife to slide in easily, so you’re not exerting too much pressure. Please exercise caution while doing this, as again – the knife is sharp, and the last thing you need is a sliced open palm or finger.
These short ribs are AWESOME. And SO much cheaper than the kalbi cuts you buy from Korean supermarkets! I bought these short ribs for $6 a pound from Costco, when they’re normally like $12-$15 a pound from Hmart! CRAZY! I do wish they came with the bone since bone-in cooking is more flavorful, but for $6/lb I’ll take it however it comes!
You can keep the short ribs unsliced, which I don’t mind, they’re like big steaks which can then be cooked to taste – I prefer mine medium rare. But my husband likes them sliced in half since that means the marinade penetrates better, so I make them now sliced in half. I still ask for mine to be cooked more medium rare, which results in such tender and juicy kalbi! MMmmmmm!
Put the sliced (or unsliced!) short ribs in a freezer zip lock bag, then pour in the marinade. I also add the sesame oil here as well – I don’t like blendering it with the rest of the marinade ingredients because I’m afraid of oil remnants being left in my blender blades. Which is silly since I clean it after every use, but still – don’t mind my neurosis.
Massage the marinade through so that it touches every crevice of your short ribs (as well as for the sesame oil to mix with the rest of the marinade).
I like to marinade for at least 12 hours, or sometimes even a few days, which results in some deliciously marinated kalbi.
Then grill up and serve! This is just half of the meats on the grill – you can easily serve four with the amount of kalbi this recipe produces. I usually grill up half, and freeze the other half for another dinner.
We ate dinner outside with brown rice, pickled radish, and spicy cucumbers!