Serves 2
147 min
Korean Kalbi
Recipe GLPR271971398a671f
Marinated beef short ribs grilled until caramelized and tender. Thin-cut kalbi features a savory-sweet glaze made with soy sauce, pear juice, sake, and sesame oil, accented by garlic and finished with toasted sesame seeds and fresh green onion. A classic Korean barbecue favorite.
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Ingredients
1 pound beef short ribs, cut against the bone lengthwise into 1/8 to 1/4 inch thick slices
½ cup sake
½ cup Asian pear juice or apple juice
½ cup tamari or soy sauce
⅛ cup brown sugar or honey powder
4 cloves garlic cloves, crushed
⅛ cup sesame oil
2 tablespoons sesame seeds
¼ cup green onion, chopped
black pepper to taste
Directions
In a large mixing bowl, combine sake, pear juice, soy sauce, brown sugar, crushed garlic, and sesame oil. Stir until the sugar is fully dissolved and the marinade is smooth.
Place the beef short rib slices in a shallow dish or resealable plastic bag. Pour the marinade over the meat, making sure each slice is evenly coated. Cover with plastic wrap or seal the bag, then refrigerate for at least 2 hours, or up to 8 hours for deeper flavor, turning the meat occasionally.
Remove the kalbi from the refrigerator 15-20 minutes before cooking to bring to room temperature.
Preheat your grill to medium-high heat, or heat a cast iron skillet over medium-high heat until very hot.
Working in batches to avoid crowding, place the marinated beef slices on the grill or skillet. Cook for 2-3 minutes on the first side without moving them, allowing a caramelized crust to form.
Flip each slice and cook for another 2-3 minutes on the second side until the internal temperature reaches 145°F for medium-rare. Do not overcook; thin-cut kalbi cooks very quickly.
Transfer the cooked kalbi to a serving platter. Sprinkle with sesame seeds and chopped green onion. Season with black pepper to taste. Serve immediately while hot.
