Time
568 min
Serving
10 persons
Calories
347
On my half-day off, I decided to relax by making my favorite Korean meat dish, kalbi (marinated short ribs). Serve with white rice and kimchi. If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-sized pieces. The dark marinade can stain clothes, so be careful.
Ingredients
- beef short ribs: 3 pound
- soy sauce: 0.5 cup
- Asian pear, cored and: 1 piece (diced)
- onion: 0.5 piece
- garlic: 2 Tbsp (finely chopped)
- ginger: 1 Tbsp (chopped)
- green onions: 2 piece (sliced)
- sesame oil: 2 Tbsp
- brown sugar: 2 Tbsp
- sesame seeds: 2 Tbsp (toasted)
- honey: 1 Tbsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
-
Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.
-
Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.
-
Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.
-
Preheat an outdoor grill for high heat and lightly oil the grate.
-
Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.
