Just like Mama's Korean BBQ Beef Short Ribs

6
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"A very Classic Korean style BBQ short ribs, known as "Kalbi"."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (536.3 g)
  • Calories 1145.6
  • Total Fat - 73 g
  • Saturated Fat - 28.5 g
  • Cholesterol - 241.9 mg
  • Sodium - 2844.4 mg
  • Total Carbohydrate - 43.7 g
  • Dietary Fiber - 1.5 g
  • Sugars - 34.8 g
  • Protein - 76.1 g
  • Calcium - 95.3 mg
  • Iron - 9.1 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.5 mg

Preparation:


Step 1

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing the marinade. In a bowl, whisk together the remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

Step 2

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

Step 3

*Cook’s Note: Korean-style short ribs can be found in most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.*

Tips & Variations


No special items needed.

Related

Stacy G

This is a really great recipe! The marinade is fabulous. I cooked as called for, on the grill on medium high, but the rib meat still felt a little "floppy", so I kicked it to high and finished with a little bump of heat and flame to get a bit more sear and burn off a little more of the fat. And of course it flamed up! But in the end it turned out perfect! I served with a cucumber salad, and I think these really call for a side with a little acid. This is on the "Make Again" list for sure! Thanks for posting! MERP'd for Susie's World Tour 2019, Sue Chefs.

review by:
(6 Jul 2019)