Kalbi is a classic Korean Barbeque Short Ribs dish, perfect for summer grilling, but perfectly suitable to make any time of year. It’s marinated in a sweet and salty soy sauce-based marinade that caramelizes beautifully as the short ribs cook.
Ingredients
1Asian pearpeeled and grated
1kiwipeeled and grated
1/2cupsoy sauce
1/3cuppacked brown sugar
2clovesgarlicpressed or minced
1tbspsesame oil
1/4tspfreshly ground black pepper
2poundsKorean style beef short ribs
Instructions
In a large bowl, whisk to combine the grated Asian pear, grated kiwi, soy sauce, brown sugar, garlic, sesame oil, and black pepper. Combine in a marinade bag with the beef, and let marinate for at least 4 hours, and as long as overnight (12 hours).
Remove the beef from the marinade, and discard the marinade. Either grill the beef over high heat for 3-4 minutes on each side, or broil them on top of a wire rack set over a sheet pan, also for 3-4 minutes on high for each side. If those two cooking options aren't available, you can also pan fry them in a skillet. Cook them until they are caramelized and deeply brown on the edges. Enjoy!
Notes
Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Keep in an airtight container in the freezer for up to 3 months. For best results, thaw overnight in the fridge before reheating.Reheating: The best options are on the grill or in the oven. I have found that the microwave warms them unevenly due to the bones in the meat. For the grill, reheat over high for 1-2 minutes on each side, until warm. For the oven, reheat in a 350F oven for 5-10 minutes, until warm.