Kalbi Korean Short Ribs and Lettuce Ssam
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Kalbi - Korean Short Ribs Blender Marinade

KALBI OR GALBI (KOREAN SHORT RIBS), HOWEVER YOU WANT TO SPELL IT, IS SIMPLY THE BEST WAY TO EAT SHORT RIBS ON THE BBQ.
Course Beef
Cuisine Korean
Keyword bbq, easy, grilling, quick
KoreanCategory Gui (구이)
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 10 people
Calories 455kcal
Author JinJoo Lee

Ingredients

  • 5 lb Korean Short Ribs - LA Cut

1st blend

  • 1 medium onion (about 4 oz/120 g)
  • 1/2 cup water

2nd blend

  • 1 cup soy sauce
  • 1/2 cup red wine
  • 1 cup sugar
  • 6-8 large garlic cloves (40 g)
  • 3 green onions
  • 4 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • 1 tsp black pepper
  • 2 Tbs green plum syrup (optional)

Instructions

  • Rinse ribs under water to remove any bits of bone. Drain. Trim any chunks of fat but most of the fat will melt away during grilling time. These ribs were good quality ones with minimal fat. Drain washed ribs.
  • While ribs are draining, cut onion into chunks or just half, if onion is small. Cut green onions into shorter lengths to fit into the blender. Here’s all the ingredients for the marinade to go into the blender.
  • In a blender or chopper, add onion and 1/2 cup water. Blend until smooth.
  • Add remaining 1/2 c red wine, 1 c sugar, garlic cloves, 4 T sesame oil, 1 T sesame seeds, 1 tsp pepper and optionally 2 T green plum syrup (if you want to).
  • Blend until smooth.
  • In a container, add Kalbi pieces and the marinade. Mix everything so each piece is evenly coated.
  • Let ribs marinate in the fridge for at least 1 hr to overnight. If you are in a hurry, even 30 minutes will work.
  • Take ribs out of the fridge and heat your oven broiler for 5 minutes. Lay out your Kalbi on a metal grill pan and broil it on the top rack for 4 minutes for the first side. Then turn it over and grill another 3 minutes on the other side.
  • Serve immediately with rice and other Korean side dishes.

Notes

  • By TOP RACK in the oven, I mean about 4 inches away from the heat source. When cooking Kalbi in your broiler for the first time, you should check your meat OFTEN as every broiler is different and things burn pretty quickly.
  • Cooking time in the broiler is for when short ribs are pretty cold, straight out of the fridge. If ribs were left at room temperature, it will need less time.
  • Serve with rice, ssam, ssamjang, kimchi and radish salad.

Nutrition

Calories: 455kcal | Carbohydrates: 24g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 1406mg | Potassium: 692mg | Sugar: 21g | Vitamin A: 35IU | Vitamin C: 2.1mg | Calcium: 35mg | Iron: 4.4mg