Kalbi Korean Beef Short Ribs Recipe

I wasn’t sure what this Kalbi Korean Beef Short Ribs Recipe was going to taste like while making them, because the marinade is so strong.  However, these turned out to be fanflippintastic and were super easy to make!   Enjoy making these and the wonderful flavor these ribs offer.  OH, and the veggies weren’t too bad either.

Kalbi Korean Beef Short Ribs Recipe
Be sure to try this amazing Kalbi Korean Beef Short Ribs Recipe that is sure to be a hit at any backyard barbecue!
For the Ribs:
  • 3 pounds of Kalbi, Korean Style ribs
  • 1 cup of soy sauce
  • ⅓ cup of Mirin
  • ½ cup of brown sugar
  • ¼ cup of honey
  • ⅓ cup of sesame oil
  • 4 finely minced cloves of garlic
  • ½ small diced yellow onion
  • 3 thinly sliced green onions
  • 1 tablespoon of sesame seeds
For the Vegetables:
  • 1 julienne red bell pepper
  • ½ pound of julienne Shitake mushrooms
  • 4 cups of sliced Napa cabbage
  • 2 thinly sliced carrots
  • 1 teaspoon of chopped ginger
  • 2 tablespoons of sesame oil
  • 3 tablespoons of soy sauce
For the Rice:
  • 4 cups of cooked Jasmine rice
  • juice of 1 lime
  • 3 tablespoons of chopped fresh cilantro
  • Kosher salt to taste
  1. Ribs: Place all ingredients into a large slider plastic bag and mix together. Place the entire bag into the refrigerator to marinate for at least 1 hour (preferably over night). After marinating is done, remove from the bag and place on a very hot grill (450° to 550°) until golden brown on both sides and cooked through out. Once cooked, remove from the heat and let rest 2 to 3 minutes before serving.
  2. Veggies: In a large hot saute pan with sesame oil, stir fry the vegetables. Once the veggies are brown but still crisp, deglaze with soy sauce and keep warm on low heat
  3. Rice: Simply mix all of the ingredients together and serve along side the stir fried vegetables and ribs.

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