Cook Grow Preserve

Kalbi (Korean BBQ Short Ribs)

Serves: 4

Prep: 30

BBQ Time: 20

  • 2 – 3 lbs beef short ribs (ideally 1/4 inch thick)
  • 3/4 cup brown sugar
  • 2/3 cup soy sauce
  • 1 cup chopped onion
  • 6 garlic cloves
  • 1/2 cup canned pineapple
  • 3 tbsp pineapple juice
  • 1 kiwi
  • 2 tbsp sesame oil
  • 1/4 c rice wine (or rice vinegar)

From Cook’s Country episode.

  1. Combine the brown sugar and soy sauce in a saucepan over medium heat and cook for a few minutes to melt the sugar. Set aside and let cool
  2. In a blender, combine remaining ingredients and blend until smooth
  3. Combine all ingredients in a shallow dish and add the short rib strips making sure to cover in the marinade
  4. Marinate in the refrigerator for 48 hours
  5. Preheat the grill on high, add the marinated short ribs and reduce heat to low (300 – 400 degrees)
  6. Cook short ribs on each side for 6 – 10 minutes per side, depending on thickness (10 minutes if 1/2″ thick and 6 minutes if 1/4″ thick)
  7. Cut cooked short ribs (trim fat, remove bones) and serve with rice and kimchi in large lettuce wraps