Kalbi (Korean Style Cross Cut Beef Short Ribs). Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Kalbi (Korean Style Cross Cut Beef Short Ribs) Shinae Southern California, USA No Korean summertime celebration is complete without kalbi!
In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne. Flanken style short ribs are what they're commonly called. They're thin cut slices of meat, including little discs of the bone, from your traditional BBQ-focused beef short rib. You can have Kalbi (Korean Style Cross Cut Beef Short Ribs) using 10 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Kalbi (Korean Style Cross Cut Beef Short Ribs)
- It’s of Marinade.
- You need 3/4-1 cup of sugar, depending on how sweet you like things.
- You need 1/2 cup of mirin.
- It’s 3-4 cloves of garlic, grated (or 1.5 to 2 teaspoons garlic powder).
- You need 1/2 of small apple, peeled and grated (or 1/3 cup apple sauce).
- It’s 1 cup of low sodium soy sauce.
- Prepare 2 Tablespoons of toasted sesame oil.
- You need 3 of green onions, chopped (including white parts).
- It’s of Ribs.
- You need 4 pounds of cross cut beef short ribs.
Essentially, the bones are cut across, rather than being cut apart. Grilled short ribs are one of the most popular dishes in a Korean barbecue. Their marinade, redolent of garlic, soy, sugar, and sesame, infuses the meat with incredible flavor. The longer you marinate the ribs, the better they'll taste; overnight is best.
Kalbi (Korean Style Cross Cut Beef Short Ribs) step by step
- In a large bowl, mix all the marinade ingredients in a separate bowl, stir or whisk until all the sugar is dissolved..
- To ensure the ribs get thoroughly marinated, I like to dip each one in the marinade to make sure it gets completely covered. Repeat until all are done..
- You can use a shallow baking dish or Ziploc type bag to store them while they marinate..
- Pour the rest of the marinade over the kalbi and close or cover..
- Marinate for at least 3 hours, up to overnight. Before cooking, if you have time, take it out of the fridge, spread it out on a sheet pan or something similar, and let it come up to room temp. (This should take 30 to 45 minutes, depending on the weather.) Bringing meat up to room temp before you cook it ensures a better sear, so more juices stay in rather than run or steam out. If you're grilling on coals, this is a good time to get your coals started..
- Grill over pre-heated medium low to medium heat, about 4 to 5 minutes per side, depending on the thickness of the cut. Careful for flareups from the sweet marinade and the fat. Gotta be watchful!.
Asian pear is a common addition to the marinade, but apple is easier to find. Remove the ribs from the marinade and place on the hot grill. Serve with rice and a variety of Korean side dishes such as kimchi, namul (trio of vegetables) and musangchae (white radish salad) for a delicious Korean meal. Submit a Recipe Correction The first one is the English cut, for which the ribs are separated and cut into short lengths. The English cut is used for galbi jjim (braised) or butterflied for grilling.