Yum yum in my tum! Korean Short ribs! These things are sooo good! Though mine isn’t an exact recipe, it still tastes great. The marinade can actually be used on a lot of other types of meat. Today I used a flank style beef rib. You can find this cut of meat at your local grocery store. If they don’t have it, you might be able to ask if they can cut it for you. The marinade you can prepare yourself, but they do sell a pre-made Kalbi marinade pack. My Mom sends me the packets sometimes, I’ve never found them here in South Carolina. They are a Hawaiian brand, which she seems to find easily in California. I’ve seen many variations on this recipe, some call for Sherry or Dry Cooking wine. Here is my take on it…
Korean Ribs (Kalbi)
Prep Time: 3-4 hours to Marinate Meat or overnight for best results
Serving Size:4-6 people
Cook Time:20-25 minutes
2 packs of short ribs or flank style beef ribs
2 stalks green onion
1 inch knob of fresh ginger
1 tablespoon sesame seed oil
1 cup soy sauce (use any brand, I’m stuck at the moment with Kikomon I prefer Aloha Shoyu)
2 tablespoon brown sugar
4-5 cloves of garlic
I like to place the lid on the container and give it a good shake. This will help evenly distribute the marinade over all of the meat. Place in refrigerator for a few hours or overnight for best results.
Once meat is done marinating, place on a hot griddle and cook until it is nice and brown and some nice crispy bits on it! You don’t have to use a griddle a BBQ grill is another great option to cook these. You can even fry it in a pan.
You should end up with something like this!
I like to serve it with hot rice sprinkled with Furikake and some nice veggies. Fresh Kimchee is even better. Don’t be afraid to try something new. This is a great recipe most people will enjoy.