Kalbi Short Ribs
Kalbi short ribs are long, thin pieces of meat that are attached on one side to cross-sections of bones. They’re commonly found on Korean or Hawaiian BBQ menus, and a super easy cut of meat to cook at home. An overnight soy-based marinade gives these fatty slices of meat an umami boost. Grated pear and rice wine are added to tenderize the meat, making them a melt-in-your-mouth flavor experience for the whole family.
Ingredients
3lb 100% grass fed short ribs
⅓ cup soy sauce
⅓ cup brown sugar
⅓ cup rice wine or mirin
1 Tbsp sesame oil
1 tsp black pepper
1 medium onion, grated
1 medium Asian pear or apple, grated
8 garlic cloves, grated
1 1-inch chunk of ginger, grated
Directions
- Rinse the short ribs in cold water, pat dry and set aside. Combine all of your marinade ingredients, and then pour over the short ribs.
- Refrigerate for at least 2 hours or overnight. The longer they’re marinating, the better they are!
- Cook short ribs on a hot grill or cast iron skillet until nicely browned but juicy. Serve alongside a refreshing salad, sliced cucumbers, lime wedges, and white rice.
Recipe by Local Roots team member Phoebe Tran
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