Kalbi Beef

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On my recent trip to Hawaii, I experienced some delicious food that I hadn’t had the pleasure of eating before. I looked forward to replicating them in my kitchen. Here is the first – Kalbi Beef.

How to make Kalbi Beef | Cosmopolitan Cornbread

Kalbi Beef is grilled and, because it is thin, cooks very quickly. It is a perfect weeknight meal! This could also make a great appetizer by taking kitchen shears and cutting apart the three boned sections after they have been cooked.

To begin, you will need about 2 1/2 pounds (more or less) of the thin-sliced beef short ribs, also referred to as “Korean Ribs.”
Rinse them with cold water to remove any bone grit from the cutting process. Pat them dry with a paper towel and spread them out on a platter or baking dish.

How to make Kalbi Beef | Cosmopolitan Cornbread

Sprinkle a cup of brown sugar all over the ribs and let it sit while you prepare the marinade.

How to make Kalbi Beef | Cosmopolitan Cornbread

Eventually, you are going to finish this marinade in a blender. If you want to combine these all in there to begin with, that is perfectly acceptable. I prepared most of it in the bowl just because it was easier for you to see.

You will combine a cup soy sauce and a half cup of water.

How to make Kalbi Beef | Cosmopolitan Cornbread

Add a quarter cup of mirin sauce – you can find it in the Asian section of the grocery store.

How to make Kalbi Beef | Cosmopolitan Cornbread

Add 2 tablespoons of sesame oil.

How to make Kalbi Beef | Cosmopolitan Cornbread

And a half a teaspoon of fresh-ground black pepper

How to make Kalbi Beef | Cosmopolitan Cornbread

Set that aside for the moment.

Chop up 8 cloves of garlic. You don’t have to mince these too fine as they will be going in the blender.

How to make Kalbi Beef | Cosmopolitan Cornbread

Dice up about a quarter of a red onion. They tend to be rather big and you don’t need that much.

How to make Kalbi Beef | Cosmopolitan Cornbread

Next, you want an Asian pear – if you can’t find Asian pears, just use what you can find. Remove the stem and core and cut it into half inch or so pieces.

How to make Kalbi Beef | Cosmopolitan Cornbread

Put everything (except the ribs of course) into a blender and buzz it until the solids are a pulpy consistency.

How to make Kalbi Beef | Cosmopolitan Cornbread

Place your ribs into a gallon sized zip-lock bag.

How to make Kalbi Beef | Cosmopolitan Cornbread

Pour in your marinade, press out as much air as you can and close the bag. Place it in a dish (in case of leaks) and set it in your fridge overnight.

How to make Kalbi Beef | Cosmopolitan Cornbread

The next day, grill your ribs over medium-high heat to the doneness you prefer…about 3-4 minutes per side. This will also depend on how thick your ribs are cut. Thinner will take less time, of course.

How to make Kalbi Beef | Cosmopolitan Cornbread

Top with some sliced scallions.

How to make Kalbi Beef | Cosmopolitan Cornbread

Enjoy!

How to make Kalbi Beef | Cosmopolitan Cornbread

I love trying new foods. Have you tried anything new lately?

Kalbi Beef from Cosmopolitan Cornbread

Kalbi Beef

Constance Smith - Cosmopolitan Cornbread
Kalbi Beef is grilled, and because it is thin, cooks very quickly. It is a perfect weeknight meal! This could also make a great appetizer by taking kitchen shears and cutting apart the three boned sections after they have been cooked.
5 from 1 vote
Prep Time 10 minutes
Cook Time 4 minutes
Course Entrées - Main Dishes
Cuisine Hawaiian
Servings 6
Calories 392 kcal

Ingredients
  

  • 1 1/2 lb thin-sliced beef shortribs, Korean style
  • 1 c brown sugar
  • 1 c soy sauce
  • 1/2 c water
  • 1/4 c mirin sauce
  • 2 Tb sesame oil
  • 1/4 teaspoon fresh-ground black pepper
  • 8 cloves garlic
  • 1/2 c diced red onion
  • 1 Asian pear
  • 3 scallions, green onions for topping

Instructions
 

  • To begin, you will need about 2 1/2 pounds (more or less) of the thin-sliced beef short ribs, also referred to as "Korean Ribs."
  • Rinse them with cold water to remove any bone grit from the cutting process. Pat them dry with a paper towel and spread them out on a platter or baking dish.
  • Sprinkle the brown sugar all over the ribs and let it sit while you prepare the marinade. Eventually, you are going to finish this marinade in a blender. If you want to combine these all in there to begin with, that is perfectly acceptable. I prepared most of it in the bowl just because it was easier for you to see.
  • You will combine the soy sauce, water, mirin sauce, sesame oil and pepper. Set that aside for the moment.
  • Chop up the garlic. You don’t have to mince these too fine as they will be going in the blender. Dice up the onion.
  • Remove the stem and core from the pear and cut it into half inch or so pieces.
  • Put everything (except the ribs of course) into a blender and buzz it until the solids are a pulpy consistency. Place your ribs into a gallon sized zip-lock bag.
  • Pour in your marinade, press out as much air as you can, and close the bag.
  • Place it in a dish (in case of leaks) and set it in your fridge overnight.
  • The next day, grill your ribs over medium-high heat to the doneness you prefer…about 3-4 minutes per side. This will also depend on how thick your ribs are cut. Thinner will take less time, of course.
  • Slice up the scallions, using only the white and light green portions, and sprinkle those on top.
  • Enjoy!

Notes

*You can also serve these as an appetizer by snipping apart each boned section, creating 2 or 3 from each one.
* You can prepare this in the morning and let it marinate during the day and cook it in the evening. I personally think doing it overnight is ideal, but you can do what works for you!

Nutrition

Serving: 1cCalories: 392kcalCarbohydrates: 50gProtein: 21gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 49mgSodium: 2303mgPotassium: 514mgFiber: 2gSugar: 42gVitamin A: 68IUVitamin C: 5mgCalcium: 63mgIron: 3mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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