Kalbi (Korean Marinated Short Ribs)

On my half-day off, I decided to relax by making my favorite Korean meat dish, kalbi (marinated short ribs). Serve with white rice and kimchi. If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-sized pieces. The dark marinade can stain clothes, so be careful.

• Preparation Time: 20 mins
• Cooking Time: 8 mins
• Total Time: 28 mins
• Calories: 347 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon honey
• ¼ teaspoon ground black pepper
• 2 tablespoons sesame oil
• ½ cup soy sauce
• 2 green onions, thinly sliced
• ½ small onion
• 2 tablespoons toasted sesame seeds
• 3 pounds beef short ribs
• 2 tablespoons finely chopped garlic
• 1 tablespoon chopped ginger
• 1 Asian pear, cored and diced

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat and lightly oil the grate.

Step 2

Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.

Step 3

Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.

Step 4

Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.

Step 5

Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.