Authentic Kalbi Recipe (Korean Short Ribs)
User Reviews
5
Authentic Kalbi Recipe (Korean Short Ribs)
Description
This Kalbi recipe involves pureeing yellow onion, garlic, fresh ginger, water, soy sauce, brown sugar, mirin, honey, sesame oil, sesame seeds, Asian pear, Fuji apple, kiwi, green onion, and black pepper to create a smooth marinade. The ribs are fully submerged in this mixture and marinated overnight to tenderize the meat and infuse it with complex sweetness and savory depth. High heat grilling then creates distinct grill marks and smoky char.
The marinade’s fruit components (Asian pear, Fuji apple, kiwi) provide natural enzymes that help break down the meat fibers, resulting in a more tender texture. The balance of sweeteners and soy sauce produces both caramelization in cooking and a rich flavor. Toasted sesame seeds add subtle nuttiness, balanced by fresh green onion garnish.
Kalbi is traditionally served with leafy greens and perilla leaves for wrapping and eaten with rice, integrating the ribs into a full meal experience. The recipe notes suggest additional seasoning adjustments and reiterate marinade timing for optimal results.
Practical advice includes how to reheat leftovers using a grill for best texture, freezing instructions, and if the marinade is made without immediate use it can be stored up to four days. Avoid marinating more than 24 hours for best taste and texture.
Ingredients
- ½ yellow onion peeled
- 5 garlic large cloves
- 1 teaspoon ginger trimmed, fresh
- 1 cup water
- 1 cup soy sauce
- ½ cup light brown sugar packed
- 3 tablespoons mirin
- ¼ cup honey
- 3 tablespoons sesame oil
- 2 teaspoons sesame seeds
- 1 Asian pear peeled and seeded
- 1 Fuji apple peeled and seeded
- ½ kiwi peeled
- ¼ cup green onion sliced
- ½ teaspoon black pepper ground
- 3 pounds kalbi short ribs cut
Instructions
- Add all of the ingredients except for the ribs and green onions to a blender and blend on high speed until smooth.
- Transfer the mixture to a plastic zip bag and completely submerge the ribs in the marinade.
- Marinate in the refrigerator for 12 hours or overnight.
- Add the ribs from the marinade to a hot grill between 450° and 550° and cook for 3 to 4 minutes per side or until dark grill marks have formed.
- Remove from the grill, garnish with optional additional sesame seeds and sliced green onions, and serve right away.
Notes
- Marinate the ribs in the refrigerator for 12 to 24 hours; do not exceed 24 hours for best flavor and texture.
- Leftover kalbi can be stored covered in the refrigerator for up to 4 days or frozen for up to 3 months.
- To reheat, return ribs to a hot grill for a few minutes per side.
- If not using the marinade immediately, it can be kept up to 4 days refrigerated.
- Serve kalbi traditionally with lettuce, leafy greens, and perilla leaves for wrapping.
- For a more intense marinade flavor, add 1 teaspoon salt and 2 tablespoons sugar to the marinade mixture.
- You can keep the cooked ribs warm by covering with foil and placing in a low oven between 200° and 250° F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 47g | 16% |
| Protein | 36g | 72% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 2343mg | 98% |
| Potassium | 828mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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