Kalbi
Kalbi
Get this quick and easy Korean beef recipe by Judy Joo from Korean Food Made Simple.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 2 hours 20 minutes
  • Cooking Time 5 minutes
  • Yield 2 servings
Ingredients
  • 454 grams Korean Short ribs, LA- or flanken-cut, or a Rib-eye steak, trimmed and cut thinly into ¼-inch/½-centimeter thick slices
  • 2 Pears, use a semi hard sweet variety like conference or barlette, or 1 Asian pear, peeled and grated on a box grater
  • 3 cloves Garlic, grated
  • 3+½ tablespoons Dark brown sugar
  • 4 tablespoons Soy sauce
  • 2+½ tablespoons roasted Sesame oil
  • 2 teaspoons grated Ginger
  • 7-8 grinds of Black pepper
  • Good pinch of Sea salt or Kosher salt
  • Serve with:
  • Cooked medium-grain White rice
  • Green leaf lettuce leaves
  • Sesame leaves (optional)
  • Ssam jang sauce (recipe below)
  • Ssam Jang Sauce
  • 1 Spring onion or Scallion, finely chopped
  • 1 clove Garlic, grated
  • 4+½ tablespoons (70 grams) Korean fermented Soy bean paste (dwengjang)
  • 3 tablespoons roasted Sesame seeds
  • 2 tablespoons (40 grams) Korean chilli paste (gochujang)
  • 2 tablespoons Mirin
  • 1+½ teaspoons roasted Sesame oil
Method
  1. Place the beef into a large re-sealable plastic bag. Add all of the other ingredients and massage into the meat well. Chill and let marinate for at least 2 hours or up to overnight.
  2. Heat up a grill or griddle pan until very hot. Shake off any excess marinade from the meat and grill the beef strips until desired doneness, for rare about 30 seconds each side
  3. Serve immediately with white sticky rice, green leaf lettuce, sesame leaves (optional) ssam jang sauce (recipe follows). Place a small scoop of rice, a smear of ssam jang sauce and a piece of beef into a lettuce leaf. Wrap and enjoy
  1. Ssam Jang Sauce
  2. Mix all of the above ingredients together. Put in a small bowl and serve with kalbi

Tip: LA- or flanken-cut short ribs are ribs that are cut into slices across the bone. If you are serving the meat with bones still attached, trim the strip of bones off, then snip the meat into bite-size pieces with kitchen shears. Gnaw on the bones like a true Korean

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