Kalbi - Korean Short Ribs
Authentic kalbi with thinly sliced and butterflied short ribs in a sweet soy and pineapple marinade, grilled over high heat for a caramelized crust.
Servings: 4 servings
Ingredients
- 3 pounds short ribs
- 1 cup brown sugar packed
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup mirin rice wine
- 1 tablespoon onion flakes
- 1 small can 8 oz crushed pineapple
- 4 tablespoons minced garlic
- 2 tablespoons sesame oil
- 1/4 teaspoon black pepper
Instructions
- Take short ribs and cut the meat portion into one long strip.
- Cut along the bone almost all the way through, then slowly unroll the short rib as you cut so the strip is about 1/8 to 1/4 inch thick.
- Mix all marinade ingredients in a zip-top bag.
- Add butterflied short ribs to marinade and seal. Marinate for at least 1 hour, preferably overnight.
- Preheat grill to high heat.
- Remove meat from marinade and place directly over high heat on grill.
- Grill until meat has a nice caramelized sear, about 2-3 minutes per side.
- Remove from grill and serve immediately over white rice.
- Optional: Serve with kimchi and in lettuce cups.
Notes
For the most authentic Korean BBQ experience, use a grill diffuser to achieve even heat and a perfect sear. The longer you marinate (overnight is ideal), the more flavorful the kalbi will be. If you don't have mirin, you can substitute with equal parts sugar and water, or use honey.