This Korean-style short ribs recipe known as Kalbi is marinated overnight in a tasty sweet fruit marinade and grilled to perfection.
Servings: 6
Prep Time: 20 minutesminutes
Cook Time: 10 minutesminutes
Marinating Time: 12 hourshours
Total Time: 12 hourshours30 minutesminutes
Ingredients
½peeled yellow onion
5large garlic cloves
1teaspoonfresh ginger, trimmed
1cupwater
1cupsoy sauce
½cuppacked light brown sugar
3tablespoonsmirin
¼cuphoney
3tablespoonssesame oil
2teaspoonssesame seeds
1peeled and seeded Asian pear
1peeled and seeded Fuji apple
½peeled kiwi
¼cupsliced green onions
½teaspoonground pepper
3poundskalbi cut short ribs
Instructions
Add all of the ingredients except for the ribs and green onions to a blender and blend on high speed until smooth.
Transfer the mixture to a plastic zip bag and completely submerge the ribs in the marinade.
Marinate in the refrigerator for 12 hours or overnight.
Add the ribs from the marinade to a hot grill between 450° and 550° and cook for 3 to 4 minutes per side or until dark grill marks have formed.
Remove from the grill, garnish with optional additional sesame seeds and sliced green onions, and serve right away.
Notes
Make-Ahead: You can make these up to 1 hour ahead of time. Keep them warm, covered in foil, and in the oven at low temperatures, between 200° and 250°.How to Store: Store these ribs covered in the refrigerator for up to 4 days. The ribs will actually freeze well covered for up to 3 months. See the reheating instructions above.How to Reheat: To reheat the kalbi, simply place them back on a hot grill for just a few minutes per side to heat up.You can also add one teaspoon of salt and two tablespoons of regular sugar to the marinade to make it more intense in flavor.Don’t marinate them for more than 24 hours.Kalbi is traditionally served with lettuce, leafy vegetables, and perilla.The marinade will last up to 4 days if you choose not to marinate the short ribs right away.