Kalbi is the signature dish of Korean cuisine — the best of fine dining from Korean restaurants. Most Korean restaurants have either, gas or charcoal brick grills built into each dining table. You would be brought lots of lovely and flavorful kimchi, spices and rice to add to your dishes as you cooked them. Along with the Kalbi ribs, pork bellies are another favorite entree meat for Korean restaurants.
But, Kalbi ribs, or also called “Flanken” style short ribs are the ribs we are using today.
What makes this dish is it’s marinade, and the right time it has to soak in that marinade! I find that at least 2 days is needed to make this a great and flavorful dish. And not unlike most Korean dishes, all of which get better with the right aging process. Also, just my personal preference, but I do not think that this recipe needs the Asian pear that most people ask for. I think that the recipe has been too Americanized, become to sweet and looses the original Korean elements.
Ingredients for rib marinade
- 2/3 cup soy sauce
- 3 tablespoons water
- 3 tablespoons honey
- 3 tablespoons sugar
- 2 tablespoons sesame seed oil
- 2 cloves garlic, crushed
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seed, roasted and ground
- 4 lbs beef short ribs
Mix the first six ingredients, and whisk together to gently emulsify. Rinse your ribs off, as sometimes when the butcher is cutting, their may be small fragments of bone stuck to each rib. Rinsing will ensure that you do not bite down on a piece of bone, and ruin not only your meal but your teeth! Pat dry, and place in a container or zip lock bag. Again, I believe that marinating these little lovely ribs should be for at least 2 days. But remember to turn them every once in a while to ensure they get properly marinated. And keep them in the refrigerator during the marinating process.
Once they have reached their peak marinating time, take out and drain off the liquid, discarding the liquid. Start your grill (or broiler) and get it hot.
But since we are cooking with a grill, lets talk about the grill.
Make sure your coals are red hot and the grill not to close, or if using gas, that you have it set to medium high.
Carefully set your ribs on the grill. If the grill is a little older, try rubbing oil on the grill with a cloth or paper towel, dipped in the oil. Vegetable oil is fine. Just keep the ribs from sticking to your grill.
Keep an eye on the ribs, as they have a higher content of sugar, and can burn easily. Cook approximately 2 to 3 minutes per side, or until browned nicely.
Remove from the grill and place on a serving platter, sprinkle with sesame seeds and sliced scallions( green onions), and serve!
I like to serve Kimchi, Hot & cool cucumber and cool spinach with sesame oil as sides or accompaniments, along with rice!
즐기십시오 (Enjoy in Korean)