Grilled Marinated Short Ribs (Kalbi) Recipe
Sizzling Up Korean-Style Beef Short Ribs: A BBQ Delight
Dive into the tantalizing world of Korean barbecue with these mouthwatering beef short ribs! Here's a simple, irresistible recipe you'll love.
Korea's Treasures: To perfectly recreate this culinary masterpiece, pick up Korean-style beef short ribs that are beautifully thin (approx. 1/4 inch thick) with three rib bones attached. If you can't find them, other cuts of beef or ribs will work too, but cooking times may differ.
Sweet Secret: Korean malt syrup, also known as mool yut, is a thick, sticky syrup made from ground corn or sprouted barley (or a blend of both). This syrup lends a delightful sweetness and shining sheen to dishes. It's a staple in Korean cooking and can be found in Korean markets or online. In a pinch, you can use half the amount of barley malt syrup, light corn syrup, honey, or sugar.
Spirited Accompaniment: Soju, a distilled liquor hailing from Korea, is made from grain or sweet potato. You can find it in Asian markets or specialty liquor stores.
Ensure Char Grill Success: These ribs are somewhat fatty, so space them at least 1 inch apart on the grill to avoid grease fires. Grill in batches if needed.
This recipe joins our Korean BBQ Party Menu.
- Serves: 4-6
- Difficulty: A breeze (Easy)
- Time: 20 minutes, plus marinating time
- Active Time: 20 minutes
Ingredients (11)- 1/2 cup pineapple juice- 1/2 cup soy sauce- 1/3 cup Korean malt syrup (or substitute)- 4 scallions, minced- 4 garlic cloves, finely chopped- 2 tablespoons toasted sesame oil- 2 tablespoons light brown sugar- 2 tablespoons soju- 1/2 teaspoon black pepper, freshly ground- 3 pounds Korean-style beef short ribs (1/4 inch thick, flanken cut)- 1 tablespoon toasted sesame seeds (for garnish)
Instructions1. To prepare the marinade, combine pineapple juice, soy sauce, Korean malt syrup, scallions, garlic, sesame oil, brown sugar, soju, and pepper in a medium nonreactive bowl. Stir until well incorporated.2. Add beef ribs to a large resealable bag or a nonreactive dish, and pour marinade over them. Seal the bag or cover the dish, making sure the meat is fully coated in the marinade. Marinate for 12 hours or overnight in the refrigerator.3. Heat your grill to high (around 400°F) and oil it slightly. Let the ribs sit at room temperature for 20 minutes as the grill heats, then discard the marinade.4. Cook the ribs on the grill, spacing them 1 inch apart, for about 5 minutes per side or until well done with crispy edges. Watch out for flare-ups! Remove the cooked ribs to a serving platter, sprinkle with sesame seeds, and serve!
If you can't find Korean malt syrup locally, look online at websites like Amazon, Gmarket, 11th Street, or Korean specialty food stores. You can also try health food or specialty food stores, or ask your local market to order it for you.
- The Korean malt syrup, essential for this recipe, can be found in Korean markets, specialty stores, or purchased online from platforms like Amazon, Gmarket, or 11th Street.
- This Korean-Style Beef Short Ribs recipe includes uncategorized ingredients like soju, a traditional Korean liquor, which can be found in Asian markets or specialty liquor stores.
- Among the ingredients for the marinade are Korean malt syrup and pineapple juice. For those who can't find the Korean malt syrup locally, it can be substituted with half the amount of barley malt syrup, light corn syrup, honey, or sugar.-You'll find that the glossy sheen on the short ribs comes from the use of Korean malt syrup, which is also called mool yut. This syrup is made from ground corn or sprouted barley and can be found in Korean markets or online.
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