Kalbi (Korean Barbequed Beef Short Ribs)
Kalbi (Korean Barbequed Beef Short Ribs)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, kalbi (korean barbequed beef short ribs). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Kalbi (Korean Barbequed Beef Short Ribs) is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Kalbi (Korean Barbequed Beef Short Ribs) is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have kalbi (korean barbequed beef short ribs) using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Kalbi (Korean Barbequed Beef Short Ribs):
  1. Prepare 5 lb 5 pounds Korean style beef short ribs
  2. Prepare 1 cup brown sugar
  3. Make ready 1 cup soy sauce
  4. Prepare 1/2 cup water
  5. Take 1/4 cup mirin (rice wine)
  6. Make ready 2 tbsp black sesame oil
  7. Prepare 1 small onion, peeled and finely grated
  8. Prepare 1 small asian pear, peeled and finely grated
  9. Get 1/4 tsp black pepper
  10. Get 4 tbsp minced garlic
  11. Take 2 green onions, thinly sliced (garnish)
Steps to make Kalbi (Korean Barbequed Beef Short Ribs):
  1. Sprinkle brown sugar over beef and massage to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade.
  2. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag. Add marinade, squeeze excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours, preferably overnight.
  3. Heat gas or charcoal grill to medium-hot. Drain excess marinade from beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side.
  4. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

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