Sue's Kalbi Kui (Korean Barbecued Short Ribs)

4
Servings
6h
Prep Time
10m
Cook Time
6h 10m
Ready In


"My rendition of the popular Korean classic. Serve as a lettuce wrap with some sticky rice, grilled scallion and ssamjang sauce. This would also go well with kimchee or a cucumber salad."

Original recipe yields 4 servings
OK
  • MARINADE
  • TO SERVE

Nutritional

  • Serving Size: 1 (303.9 g)
  • Calories 1108.6
  • Total Fat - 99.8 g
  • Saturated Fat - 38.9 g
  • Cholesterol - 204.1 mg
  • Sodium - 160.3 mg
  • Total Carbohydrate - 2.8 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.1 g
  • Protein - 46.8 g
  • Calcium - 71.4 mg
  • Iron - 5.7 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.2 mg

Step 1

Butterfly ribs into thin slices if necessary.

Step 2

Mix marinade and marinate ribs 6 hours or overnight in a ziplock bag with all air removed.

Step 3

Cut scallions into finger length pieces and lightly coat with sesame oil.

Step 4

Grill rib pieces over hot coals, 2-4 minutes per side, or until it reaches desired doneness; grill scallions until tender and slightly charred.

Step 5

To serve, make a lettuce wrap with some rib, some sticky rice, a bit of ssamjang, and a piece of scallion.

Tips & Variations


No special items needed.

Gerry

The ingredients come together to make for wonderfully flavored ribs. I did an overnight marinate and did do the ribs indoors as here in Saskatchewan the snow remains banked and the path to the bbq is impossible to navigate. I served this with mom 4_ 6's Asian Cabbage and Bean Sprout Salad (Coleslaw) This combo will make for a terrific combination for our summer gatherings.

review by:
(9 Apr 2013)