Recipe: Kalbi (Korean Beef Short Ribs)

Well hello there!  Yes, I am still alive and still cooking. Time flies when you are so busy cooking and eating, that I lost track of time and forgot to blog. Oops!  My sincerest apologies.  I have many more photo and recipes, and ideas for new recipes. So here we go!

  

Kalbi or Galbi, are marinated Korean beef short ribs thinly sliced flaken style and cooked on the grill. Flaken just means that it is cut cross-wise through the bone.  It is very common to find at Asian grocery stores, but you can also ask for at most (good) butchers/grocers.  This is a very easy recipe for that go-to dish from your favourite Korean or Japanese restaurant.

Each rib from the butcher usually contains 4 pieces of bone per strip.  I usually like to cut them in half so that it is 2 bones per piece (see picture).  For an individual serving, I would suggest about 6-8 half stips (3-4 full strips).  I won't judge you if you want to eat more (it's so good!), just make more marinade so you can coat all your ribs. I recommend you marinate the meat overnight, but a few hours will also work and you probably won't notice any difference. 

Serves 2 people

- 6-8 full strips of flaken cut beef short ribs (about 2.5 lbs)
- 1/3 cup of packed dark brown sugar
- 1/3 cup of light soy sauce
- 2 tbsp of water
- 2 cloves of garlic finely minced
- 2 stalks of green onions, cut into 1 inch pieces
- 2 tsp of sesame oil
- 2 tsp of white sesame seeds

• Cut each strip of meat in half, so each piece contains 2 bones.  It's just easier to eat. 
• Combine all the other ingredients in a large plastic bag or bowl. 
• Add meat. Toss and coat meat in marinade and ensure all sides are evenly coated.  
• Marinate meat in fridge overnight (or at least 3 hrs).
• Grill the meat for about 2 mins per side over medium-high heat.  The meat is so thin, that it cooks quickly.  Do not overcook.
• Sprinkle with some thinly sliced green onions and sesame seeds.  Serve with steamed rice.
• If you want to turn the marinade into sauce, strain over a mesh sieve into a small sauce pot.  Bring to a boil and lower heat to medium-low.  Simmer for about 10 mins.  In a small dish, mix a 1 tsp of cornstarch and 1 tbsp of cold water.  Add cornstarch slurry to saucepot to thicken.  Serve over ribs or rice.

Tip:  If you don't have a grill, you can also cook the ribs indoors using on a nonstick skillet - easier cleanup, and winter cooking!