Article by Gil "hannaone"
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Image by hannaone: Traditional kalbi cooking on hannaone's small tabletop charcoal grill
Korean BBQ ribs are a highly sought-after dish at Korean eateries. The explosion of smoky, sweet, and savory flavors from the grilled beef, garlic, onion, and soy sauce is truly remarkable. The classic version, known as "King" kalbi, features a 2-inch English cut across the bone. This results in thin strips of meat with one end still attached to the bone. Alternatively, there's the LA style cut which involves thin 1/4 inch crosswise slices with small oval bone segments scattered throughout.
Spelling variations: kalbi, kal bi, kaibi, galbi, gal bi, garbi, gar bi, karbi, kar bi, kalbee, kal bee
Recipe Type: Korean Meat Dishes, Beef, Grill
Serves 4 - 6
2 pounds of either: 1/4 inch flanken cut beef short ribs or 1 inch cross cut beef short ribs, separated.
1 teaspoon salt
1/2 cup natural brewed soy sauce
1 each small onion
4 tablespoons maesil syrup or maesil extract*
6 cloves garlic
2 ounces fresh ginger
2 tablespoons brown sugar or 3 tablespoons honey
4 each spring/green onion
2 teaspoons pure toasted sesame seed oil
1 tablespoon rice wine
1/2 teaspoon black pepper
water as needed
Cut onion, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth pourable paste. Pour into medium mixing bowl.
Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl.
Add all other ingredients. Mix well and let stand for at least fifteen minutes. Note: If marinade is very thick, you can thin it by adding soy sauce and water in a 1 to 2 ratio (ie: 1 teaspoon soy sauce/2 teaspoons water).
¼ inch flanken cut: (L. A. Style)
Very lightly salt each slice on both sides and let stand for ten minutes.
1 inch crosscut ribs:(Traditional Style)
If your meat counter can not cut the ribs "King" style;
Separate the ribs by slicing down the center between ribs.
Next, with a small thin knife, cut into the “meaty” side at either edge of the rib section just above the bone and slice the meat at roughly 1/8 inch thickness until just short of slicing through, roll the loosened flap of meat away from the knife, and repeat until you have come to the end of the meat.
Very lightly salt each section on both sides and let stand for ten minutes.
Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. (Any leftover marinade may be refrigerated for later use)
Cover and place in refrigerator. Let meat stand in marinade for at least one hour. Meat may now be placed in zip lock style bags and frozen for later use. If not freezing at this point, let stand in marinade for 6 to 24 hours.
Heat grill on high heat. Grill until well browned on both sides. (about two minutes per side)
Serve with steamed white rice and ban chan.
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