Kalbi: Korean Barbecue Beef Ribs

Recently I made some kalbi for friends and thought I'd share the preparation because, well, more people should try it! Consider me on a kalbi mission, sharing the kalbi love with the world.

I stopped at the Korean market to pick up all the ban chan or side dishes (which you can do, too if you live in a bigish city), but the kalbi I always make myself.

I bought some beef ribs (about 10 lbs.) at Costco and they weren't sliced thin enough for the typical preparation. Don't worry, though. My mom always butterflied them so they'd cook more quickly and evenly and you can easily do that if you can't find the thinly sliced ribs required for kalbi.

Here are the essential ingredients for the marinade: soy sauce, sesame oil, sesame seeds, honey, asian pear (which I grate), green onions, and garlic. The red-topped contraption is my Japanese sesame seed grinder, available at any Japanese market. You can use a mortar and pestle or food processor to grind your sesame seeds.

In terms of a recipe, I usually eye-ball so I will do my best to explain it. The marinade is for about 10 pounds of ribs. In a large bowl combine: 1 bunch of chopped green onions, 1 grated Asian pear, a good handful of toasted sesame seeds, and another handful of ground, toasted sesame seeds, 8-10 cloves of chopped garlic, and a hefty squeeze of honey.  Mix this up then add soy sauce (start with a half cup), and sesame oil (about a quarter to a third cup). Mix again.

The marinade before the ribs are added.

The shortribs. Notice they are cut across the bones.

Butterflying the ribs. Slice each rib lengthwise almost to the bone, the cut crosswise.  When putting ribs in the marinade, make sure to work it into all the cracks and crevices.

The meat in the marinade.  The way I was taught to make it, the meat should not be swimming in marinade.  The ribs should be "damp" or just moistened, so start with a small amount of soy sauce an increase it if you need more liquid. Let them hang out in the marinade at least a couple of hours or up to overnight.  Then fire up the grill and cook until desired doneness.

Traditionally, kalbi is served with steamed rice and red or green lettuce leaves to wrap each bite. (You place some meat and rice in the lettuce and wrap up like a burrito. Dip it in ssamjang sauce if you like.) I, of course. forgot to take a photo of the finished ribs, and when I remembered, they were all gone. This is by far my kids' favorite dish. If you make these, let me know how they turned out!

Comments

[izzy's mama]

That sounds divine. A relative of bulgogi(sp.)? If you wrap in lettuce leaves, when do you remove the bones?

[izzy's mama]

That sounds divine. A relative of bulgogi(sp.)? If you wrap in lettuce leaves, when do you remove the bones?

[carne al fuoco - barbecue & ricette]

wonderful... we love Barbecue Beef Ribs... greetings from Italy

[porter]

ooooohhhh my gosh.

Thanks for this one...I LOVE kalbi!!!

[Stefania/CityMama]

izzy's mama, cut the meat from the bones then wrap. and yes, you have to use your hands to get every last bit of meat off those bones. the bones are the best part so dont be shy!

[may]

I LOOOOOVEEE kalbi. Loved it since I used to eat them at the yakinikuya in japan. Always wondered how you made them.

If you can, can you post the recipe to the bean sprout namuru(spell???) as well??

[Susan]

I heart kalbi. My mom has been making it for as long as I can remember but we've never wrapped them in the lettuce leaves, a refreshing idea. We've always gone more for plate lunch style w/ mac salad and rice. I might just have to make me a big ol' gigantic batch this weekend. Costco here I come!

[pam]

This sounded so mouth watering that I went to the local costco to buy the beef ribs but I couldn't find them. Which Costco did you go to? I couldn't find them in the Redwood City warehouse.

[Jan]

My dad had a Korean housekeeper, and she made this often, even showing my dad how to make it, and it is a favorite of ours! YUM! Thanks to Mrs. Wylie,(sp?) BOTH of my parents can cook great, LOL!

[Lovin what I cook]

Being from Hawaii, I was very fortunate that I was exposed to all sorts of cultures. Now that my family and I are soooo far from home (SC) I have had to learn to cook the foods that I love to eat.
I had to improvise and have come up with my own version of kalbi which I know is not authentic, but everyone that has come over, (even country fried steak lovin, cant live with out my mashed potatoes and collard greens people) and by no means am I trying to be mean, ALL have loved it.
I use three equal part of soy, sugar and water, (usually 1 cup each)
1 - 1 1/2 heaping table spoon of minced garlic
about 5 stocks of chopped green onion
4 - 5 half dollar size 1/8 inch thick pcs of ginger root
1 - 1 1/2 table spoon of sesame oil
and then I cover the top of marinade with roasted sesame seeds

I dont let the ribs marinade for more than several hours but can cook after 30 minutes of soaking

Sugar, water and soy need to be mixed till sugar is disolved....

Hope you enjoy!!!!

[Web Design]

I recently saw a recipe for this on Marks Daily Apple. Can't wait to try it out.