Kabli Marinade for Beef Rib
This marinade recipe is a favorite of chef Anthony Meidenbauer because it represents all of the basic flavors of his favorite cuisine: Asian.
- 1/2 Cup soy sauce
- 1/4 Cup water
- 1/4 Cup brown sugar
- 5 cloves garlic, minced
- 1/4 Cup chopped scallions
- 1 Cup grated Asian pear
- 2 Tablespoons toasted sesame seeds
- 1 Tablespoon black pepper
- 1 Teaspoon sesame oil
Calories Per Serving79
Folate equivalent (total)11µg3%
This Is David Chang's Secret To The Perfect Short Ribs
Chef David Chang, founder of the Momofuku Noodle chain and the star of his own Netflix show Ugly Delicious (via Delish) is of Korean descent (via Defining Cultures), with his father hailing from North Korea and his mother from South Korea. He's long been interested in promoting Korean food in the United States so it checks out that his proposal for how to best enjoy ribs over the summer is to eschew the traditional route and to give Korean barbecue ribs or "kalbi" a shot instead (via GQ).
Instead of the beef or pork ribs that you know and love, with a long skinny bone, kalbi are beef short ribs typically with three or four individual tear-shaped bones throughout the length of the cut of meat (via Taste Atlas). They're cut across the bone, typically into thin slices about a half-inch long.
That's not the only difference though. To potentially prepare people for disappointment, Chang notes that kalbi ribs aren't the type of "fall-off-the-bone tender" that some people anticipate. Instead, kalbi requires a little work getting the meat off the bone. They're fattier and often chewier than the traditional rib.
Grilling Guru Recipe: Roy Choi’s Kalbi
Korean BBQ mastermind, Roy Choi, talks a lot about Korean BBQ in Los Angeles magazine’s “Ultimate Grilling Guide.” Here, he shares his recipe for one of his beloved signature dishes: Korean short ribs. Throw this in some tacos, and you can finally skip the Kogi line.
1 small onion, coarsely chopped
4 scallions, coarsely chopped
3/4 cup peeled garlic cloves
1/2 Asian pear, peeled
1 cup soy sauce
1 cup fresh orange juice
1/2 cup mirin
1/4 cup red wine
1/2 cup toasted sesame oil
1/4 cup sugar
2 tablespoons toasted sesame seeds
3 pounds thinly sliced bone-in beef short ribs (kalbi)
Vegetable oil, for brushing grill
1. In a blender, puree the onion, scallions, garlic, pear, red wine, soy sauce, orange juice, mirin, sesame oil, sugar and sesame seeds until smooth. Transfer the marinade to a large bowl. Add the short ribs and turn to coat. Cover and refrigerate overnight. Bring the short ribs to room temperature before cooking.
2. Light a grill or preheat a grill pan and brush with vegetable oil. Working in batches, grill the short ribs over high heat, turning once, until nicely browned and charred in spots, about 2 minutes per side. Stack on top of each other to keep warm. Enjoy with your hands. Serve alongside a bowl of rice, kimchi or macaroni salad.
Kalbi Marinade for Beef Rib - Recipes
How incredibly bland. This is a simple shoyu chicken marinade, not kal bi. Where is the sesame oil or chili paste?
Aloha Bored Cook! I love my Mom’s simple recipe – it’s what I grew up and I have wonderful childhood memories eating this version cooked by Mom. Sesame seed oil and chili paste are great options. If you’re looking for a more advanced marinade try a honey or fruit-infused marinade such as lilikoi. Let me know how it goes!
Aloha with love, Amy.
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Mom loves to go all out when it&rsquos our birthday and everyone knows that my brother loves his kalbi. Commonly known as short ribs, here in Hawaii we call it the Korean word, kalbi. Most people in Hawaii get their kalbi fix at any of the Korean BBQ plate lunch restaurants. And while I&rsquoll agree that it&rsquos delicious with its teriyaki-like marinade, I rarely order it because it tends to be one of the pricier lunch options for a plate lunch.
Instead, on special occasions like my brother&rsquos birthday, my Mom will splurge on huge kalbi ribs so that we can eat to our heart&rsquos content. This particular recipe is very easy and you can even marinate the ribs in advance. It&rsquos guaranteed to be a big hit among meat lovers and is perfect for parties and BBQ cook outs.
Beef short ribs (Kalbi)
It was Sunday morning when I was awakened by the sound of pounding. Bang! Bang! Bang! It was my father, but he wasn’t hammering nails into wood. He was tenderizing the meat for the barbecue.
I peered outside the window at the dawn-gray sky, moaned slightly and buried myself deeper under the covers. Even pulling the pillow over my head wasn’t enough to muffle the noise.
The sound my dad was making was magnified by the clattering of dishes and my mother’s voice listing all the things that needed to get done before we left. Soon, with my father yelling at us to get up and throwing the covers off our beds, sleep was no longer an option.
Although early morning wake-up calls were never welcome, I knew even in my drowsy state that this time these sounds signaled the beginning of summer--endless days in the sun, no homework and the great taste of Korean barbecue.
Soon, the house bustled with activity. Someone had to put on a pot of rice. Someone else had to marinate all the meats. Still another of us had to pack up the kimchi and other pickled things that would be the banchan to accompany our meal.
Once our friends arrived, things got even busier. Trunks needed to be loaded, blankets needed to be taken and kids needed to be sorted into their respective families’ cars. Once everything and everyone was packed (with maybe a trip or two back for the icebox, the baby or some other essential-but-easily-forgotten thing), we were off to Griffith Park.
As we unpacked our kimchi, banchan, marinated meats, rice, soup, chopsticks, beer, soda and everything else, I became aware that we were attracting a lot of attention. There were so many of us, being noisy and speaking loudly in Korean, that passing joggers and bicyclists kept staring and glancing over their shoulders at us. But my self-consciousness didn’t prevent my stomach from growling as we started preparing the grill.
Soon, a group of Mexican families set up at tables nearby. Their group was equal in number and din to ours. My embarrassment waned as I realized that we were no longer the only noisy crowd in the park.
We sized up their meal as they began unpacking and unwrapping their meat. They, in turn, took several glances at our containers of food.
An especially burly man in a white undershirt began preparing their coals. He looked over and gave a little nod to my dad, who was pouring lighter fluid all over his already roaring blaze.
As our kalbi started smoking and giving off a delicious aroma, we imagined they must be salivating with envy. And when their meat hit their grill, we knew their stuff smelled pretty good too.
My mom, being the open and generous person that she is, offered a plate of kalbi to our neighbors. They, in return, shared their carne asada with us. Of course, this made them instant friends with my dad, who couldn’t turn down a plate of barbecued red meat to save his life.
The next thing I knew, my mom was holding someone’s bonita baby, we were all eating kalbi and salsa, carne and kimchi, and we broke out in a not-so-unmelodic rendition of “De Colores.”
Just another day at the park in L.A., with good eats for everyone.
Koreans plan an elaborate balance with any meal, even a picnic barbecue. The flavors of grilled meat complement the spicy coolness of the kimchi (providing the same counterpoint to the meat that salsa does). Of course, there is steamed rice with every Korean meal, but there have to be several types of banchan and some sort of soup to wash it all down.
The traditional way to eat Korean barbecue in a restaurant is to take a piece of red-leaf lettuce (sangchi), place in it a piece of smoking meat, a slice of garlic (grilled or raw), a small dollop of chile paste (kochujang) or fermented soy paste (dwenjang), wrap the whole thing up and shove it into your mouth.
In lieu of the kochujang or denjang, you can dip the “wrap” into a light sauce that the restaurant has provided for you. The vast array of banchan (ranging from spinach to tangy daikon) completes the meal.
Koreans have been barbecuing since time immemorial, but kalbi--a specific cut of beef ribs--originated in restaurants only in the 1950s.
Although kalbi is now served in homes, eating it in a restaurant is still a special treat. Not that the marinade is particularly complicated. Actually, it is really just a good blend of some basic ingredients.
But most of us aren’t equipped with tabletop grills and ceiling vents at home, so we have to pack it up and take it outdoors.
Marinate the short ribs
- In a large bowl, combine the sugar, soy sauce, apple juice, sesame oil, garlic, and ginger with a pinch of salt and pepper. Add the short ribs and, using your hands, massage the marinade into the meat. Cover and refrigerate for at least 2 and up to 12 hours.
Grill the short ribs
- Prepare a hot (450°F) charcoal or gas grill fire. Clean and lightly oil the grill grate.
- Remove the short ribs from the marinade and let any excess drip off discard the marinade. Grill the short ribs, flipping once, until done to your liking, about 4 minutes total for medium rare. Transfer to a serving platter.
- Garnish the meat with the scallions, chile threads, and sesame seeds. Serve with the lettuce, rice, and Ssamjang, cutting the bones from the meat with kitchen shears before eating.
- To eat, put a small spoonful of rice inside a lettuce leaf, dab it with some sauce, and top with a piece of the beef. Wrap and eat.
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Making these tender short ribs on your Traeger Grill adds another layer of flavor to the meal. Serve with rice and some sauteed vegetables, and you&rsquove got a full meal that will have even your picky eaters coming back for seconds.
I&rsquove been obsessed with Korean food for a long time, but it has been an underrated regional cuisine in the United States when compared to others.
Thankfully, that has started to change in recent years.
Korean immigration saw a significant increase in the nineteen-eighties, and as a result, more Korean restaurants started opening in the United States in the mid-to-late nineteen-nineties.
My first experience eating Korean food happened in the year 1999 at a restaurant in Eagan, Minnesota called Hoban. It was magical eating there.
Flavor profiles I had never tasted, let alone dared to imagine. Fermented food was a foreign concept to me. Kimchi for the first time blew my mind. Make sure to check out Nicole&rsquos Korean Spicy Chicken Stir-fry and Vegetables too.
It wasn&rsquot until I discovered something called Korean BBQ that I knew I was hooked for life. I was twenty-six at the time, so forgive my naivete, but I thought at that time that BBQ was uniquely American.
Imagine how excited I was when I realized peoples from other cultures were just as obsessed with cooking meat over an open flame as I was.
Please keep in mind when you go into a restaurant to eat, there are always limitations on methods for barbecuing and, of course, we can get caught up in the age-old argument of the exact definition of barbecue. But for the sake of sanity and all that is good and pure, I will not get on any soapboxes for this post.
What is Kalbi?
The dish that really sealed the deal for me was the when I ordered something called kalbi beef short ribs.
Kalbi is simple and delicious.
It combines most of my favorite flavor components: sweet, salty, fatty, and intensely beefy, into one perfect dish. Just remember when you are doing your shopping you are looking for the ones that are thinly sliced containing several small pieces of bone, and not the individually cut short ribs.
The thinly sliced ribs are great because they don&rsquot need very long to marinate, and the cook time on a hot Traeger that&rsquos pre-heated to 450° Fahrenheit is less than ten minutes.
Let me ask you guys a question, and let&rsquos be honest here.
Do you ever feel like there aren&rsquot enough foods that you can pick up and eat with your hands?
With no regard to the fat and sauce running down your face.
No, just me? Okay. Well then, do you ever think to yourself, &ldquoToday I feel like I need a little fat to chew on?&rdquo
Food culture in America has gotten to the point where we have traded in a lot of flavorful food items for the perfect texture. It&rsquos one of the reasons I don&rsquot order filet mignon in a restaurant. I mean, it&rsquos good and it&rsquos tender, but it just doesn&rsquot have the really good beefy fatty stuff I love about a cow.
These short ribs are a way different cut of meat than a filet. Where the filet is beautiful and elegant, the short rib is fat and the tender bits are mixed with some tougher, fattier bits and you have to do some ripping and tearing with your teeth.
The trade-off for the lack of tenderness and refinement of short ribs is massive flavor. They are so beefy and fatty you wouldn&rsquot want the alternative. It&rsquos a very primal thing to gnaw away at a piece of beef with a bone in it.
I love sitting in a restaurant eating these with my hands, chewing away at the bones in order to get every last piece of meat and fat off and not a single person bats an eye at me because it&rsquos the expected way to eat them. Now that I make these at home, can you imagine how hog wild I go in the privacy of my own bedroom kitchen. I (almost) never eat in our bedroom.
Tips for making kalbi beef short ribs
- Less is more. The marinade is thick enough to stick, so don&rsquot marinate longer than six hours. One hour is plenty.
- Go for the char. Cook them on your Traeger set on high. A little char never hurt anyone.
- Make sure you pre-heat the Traeger so when you put them on you hear the sizzle.
- Don&rsquot overcook them. Four to five minutes per side.
- Don&rsquot overload your grill. It will bring the temperature down and you won&rsquot get any good markings or char.
- Best served over a bed of rice along with any Asian inspired appetizers you know. We have a great egg roll recipe here as well as a fried dumpling that you&rsquoll love!
These Traeger beef short ribs are as easy to cook as a burger or a chicken breast. Heck, they may be easier. The marinade is simple and the prep time is only ten to fifteen minutes.
YES, you can use a pre-made marinade.
Now, I&rsquom not saying that you should stray from the recipe, however as a guy with a large family I understand the desire to save time, so if you&rsquore going to get a premixed marinade I would suggest you get one from an Asian food market, or if you can find it, in a plastic tub in the refrigerated section by your meat department. Those will be the highest quality versions you can get.
Have fun making these! I know you&rsquoll love them. They might be the ultimate gateway food into Korean cuisine. Who knows, you might end up finding yourself pickling, fermenting and storing various food items. Enjoy, and I would love to read your comments!
- soy sauce
- rice wine vinegar
- brown sugar
- garlic powder
- chili pepper powder or hot sauce
- toasted sesame seeds for garnish but optional
- green onion for garnish but optional
As you can see, most are basic ingredients to make this savory sweet marinate.
Blend all the ingredients in a food processor or blender. Pour it over meat and marinate for at least ½ a day or overnight in the fridge.
If you have it marinating in a dishware, after a few hours, flip meat so both sides get well marinated. Actually, using a zip lock bag is way easier, no need to flip the meat.
Simplest Korean “Kalbi” Ribs
Beef flanken is the meat of choice for traditional Korean barbecue, also called kalbi (Galbi), which is Korean for rib. The thinly sliced flanken is marinated in an authentic Asian sauce, and finished with a sprinkling of sliced scallions to add color and a crisp oniony bite.
Start to finish 4 hours or up to overnight to marinate, then under 15 minutes to grill
- 1 ½ pounds flanken
- 2 tablespoons low sodium soy sauce
- ¼ cup mirin
- ¼ teaspoon ground ginger
- 2 garlic cloves, chopped (about 1 tablespoon)
- 2 teaspoons sesame oil
- 1 tablespoon hoisin sauce
- 2 teaspoons brown sugar
- 2 scallions, white and green portions chopped (reserve half for garnish)
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Combine the marinade ingredients in a bowl. Place the ribs in a shallow pan or large resealable bag. Pour three-quarters of the marinade over the ribs and refrigerate for four hours or overnight. Reserve the remaining marinade for basting. Light the grill or broiler and remove the ribs from the marinade. Grill over medium-high heat, for about 7 to 10 minutes, turning the meat often to prevent it from burning, basting each time you turn. Sprinkle with chopped scallion and serve with any remaining basting sauce on the side.
Step up you presentation with bountiful vegetable fried rice.
Have your butcher cut flanken, from the chuck, ½- to - ¼ -inch thick or Flanken from the short plate tip of the rib section is not preferable but can be used (-$).