Authentic Korean Kalbi Ribs
Grilled tender ribs packed with flavors.
Kalbi ribs is a local island favorite in Hawaii. This blessed dish was introduced by the Koreans and has since been adopted and loved by the locals. It is the perfect summer bbq dish to serve at family gatherings or beach get-togethers.
Beef Ribs – The Cut
In the mainland it is not as common to see the thinly cut version for the beef short ribs. They are usually thicker and not cut against bone. Luckily my local butcher shop knew what type of cut I was looking for when I mentioned Korean short ribs. I would recommend getting this meat from the butcher than the Asian market in the frozen meat section. Why? Simply because the pricing is inexpensive and you are supporting a local business!
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The Tenderizer…Kiwi?
Wait, what? Kiwi can be used as a way to tenderize the meat. I was surprised when I heard this from my Korean friend. It’s a great way to give the meat that natural sweet and tangy taste as well as naturally tenderizing the meat. If you don’t have kiwi on hand, you can always replace it with pineapple. Just shorten the amount of time to tenderize since the enzymes breaks down the proteins faster.
BBQ – Home Grilling is the Best!
Whenever I ordered Kalbi Ribs as a lunch plate, my ribs usually turned out charred 75% of the time and very chewy. So, why not make your own ribs at home and enjoy it with friends and family? You can control what flavors to have in your kalbi ribs and how to cook your ribs. So grab your grilling gears and start marinating those ribs. You won’t regret using this recipe! Enjoy 🙂
Authentic Korean Kalbi Ribs
Ingredients
- 3 lbs beef short ribs
- 1 cup water
- 1 cup shoyu soy sauce
- 1/2 cup brown sugar
- 1/4 cup mirin
- 1/4 cup rice wine
- 2 tbsp sesame oil
- 1 tsp black pepper
- 1 inch ginger
- 6 green onions set some aside for garnishing
- 1 finely grated pear
- 1 finely grated kiwi
- 8-9 cloves of garlic
- toasted sesame seeds for garnishing
Instructions
- Rinse the beef ribs under water to get rid of any bone fragments when the butcher cut through the bones. Set aside the meat.
- In a large bowl mix together the water, shoyu, brown sugar, mirin, rice wine, sesame oil, black pepper, ginger, sliced green onions, finely grated pear, finely grated kiwi, and minced garlic. To save on time you can also put all of these ingredients in a blender.
- Either put the marinade and meat in a large enough container or Ziploc bag. Make sure the meat is covered in the marinade. Cover or seal and let it marinade in the fridge overnight.
- Heat up your grill and start grilling the meat. Grill each side of the meat for about 3-4 minutes or until it has a nice sear on each side.
- Plate the meat and garnish it with more green onions and toasted sesame seeds. Enjoy this onolicious Kalbi Ribs.
awesome flavo, Thank you for sharing! BTW see error plack pepper. small kind error but great tasting ribs
LOL thank you for the pointing that out! I’ll change that right away.
How many servings in this recipe?
What kind of pear do you recommend?
Any pear is fine, but I do like using an Asian Pear too.
You list both shoyu and soy sauce. Which one do you use?
That’s my bad, I should’ve put it in parenthesis so people don’t confuse it for two separate ingredients. I wanted to let other know that “shoyu” is also called “soy sauce.” Basically they are the same.