Kalbi Korean-Style Ribs
Prep Time
Cooking Mode
Marinade (makes 31⁄2 cups)
1 onion, roughly chopped
1 Asian pear, peeled and roughly chopped (or bosc pear)
6 cloves garlic, halved
1-inch piece ginger, peeled and chopped
3⁄4 cup soy sauce
1⁄3 cup water
1⁄3 cup packed brown sugar
2 tbsp liquid honey
2 tbsp mirin or
1 tsp freshly ground pepper
¾ tsp salt
3 tbsp sesame oil
2 tsp toasted sesame seeds for garnish
3 lbs Korean-style grilling ribs
Marinade (makes 31⁄2 cups)
1 onion, roughly chopped
1 Asian pear, peeled and roughly chopped (or bosc pear)
6 cloves garlic, halved
1-inch piece ginger, peeled and chopped
3⁄4 cup soy sauce
1⁄3 cup water
1⁄3 cup packed brown sugar
2 tbsp liquid honey
2 tbsp mirin or
1 tsp freshly ground pepper
¾ tsp salt
3 tbsp sesame oil
2 tsp toasted sesame seeds for garnish
3 lbs Korean-style grilling ribs
Directions
1In food processor, combine onion, Asian pear, garlic, and ginger; whirl until almost smooth. Add soy sauce, water, brown sugar, honey, mirin, pepper, and salt; whirl until smooth. Scrape into a large bowl; stir in sesame oil.
2Add beef to marinade, stirring to coat evenly. Transfer to a rectangular dish and lay ribs flat. Cover and marinate for at least 2 hours or overnight in the fridge for best results.
3Preheat BBQ to medium-high heat. Remove steak from marinade, letting excess drip. Grill ribs, uncovered, flipping occasionally until beef is lightly charred on both side, 3 to 4 minutes.
4To serve, cut ribs with scissors to cut bite-sized pieces and serve with ssamjang, leaf lettuce, kimchi and pickled cucumber salad.
Tips
1
Can’t find mirin? Combine equal parts rice cooking wine and granulated sugar or sub in white wine or vermouth, adding ½ tsp sugar per 1 tbsp of wine.
Disclaimer
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Personal Note
Personal Note
