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Kalbi Beef

On my recent trip to Hawaii, I experienced some delicious food that I hadn’t had the pleasure of, and 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 it 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 until 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

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Kalbi Beef

Kalbi Beef

Yield: 6

Kalbi Beef is grilled, and because it is thin it 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.

Ingredients

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

Instructions

  1. 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."
  2. 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.
  3. 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.
  4. 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, Sesame Oil and pepper. Set that aside for the moment.
  5. 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.
  6. Remove the stem and core from the pear and cut it into half inch or so pieces.
  7. 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.
  8. Pour in your marinade, press out as much air as you can, and close the bag.
  9. Place it in a dish (in case of leaks) and set it in your fridge overnight.
  10. The next day, grill your ribs over medium-high heat until 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.
  11. Slice up the scallions, using only the white and light green portions, and sprinkle those on top.
  12. 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 Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 805 Total Fat: 46g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 179mg Sodium: 2571mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 2g Sugar: 33g Sugar Alcohols: 0g Protein: 58g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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