Kalbi (Marinated Short Ribs)

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I just made these for the first time after pouring over many other Kalbi marinade recipes. This was amazing and I'm glad I decided to try this one. Our new neighborhood grocery store specializes in Asian food (http://www.uwajimaya.com/ so I was really excited to try something with their excellent short ribs cut especially for Korean Kalbi.

I didn't have lemon-lime soda on hand but did have some grapefruit-flavored drink so subbed that instead and also used Chinese malt syrup/sucrose in place of the honey. All else was the same and my 7-yr-old totally ate it up and asked for me to make it again - you know what a compliment that is!

Do rinse the ribs well to make sure the bone dust is completely off of them. I also salted and peppered the ribs prior to adding the rest of the marinade - not sure if it made a big difference but wanted to share the approach. : We loved these!

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I love the LA Kalbi that I get at my local Korean BBQ restaurants, and this recipe comes very, very close to replicating my favorite flavors. One word of advice: do use Korean-style short ribs. They're very thin, marbled slices of meat so they really absorb the marinade well. Overall, this recipe is delicious.

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Love this recipe, better than the one I used to do, but how much wine are we suppose to put ? They show wine on the tv show but not on the printed recipe.

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I love this recipe it tastes authentic and I can prepare it at home plus it is cheap using the short ribs. Awesome!!!

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I followed this recipe exactly. It did not turn out as good as I thought it should have. My husband is korean and I couldn't get him to eat more than 2 pieces. The recipe that I've usually use does not include soda or any type of fruit. Use a dark soy sauce and massage the marindate into the meat.

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Thank you Bo from New York for your tips! I made this recipe last night and it came out quite good! The short ribs are tender but a bit fatty though. Next time, I'll try flank steak.

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I used boneless short ribs, and cut them lengthwise into strips. I also added about 1/2 can of soda to marinade and left in fridge for just over 24 hours. Didn't have any sesame seeds so left them out; the sesame oil added a lot of flavour. Also didn't have ground red pepper, so used about a tsp. of red pepper flakes. One more substitution-I couldn't find an Asian pear, so used a fairly firm Anjou. I will definitely make this again! Even my picky 12-year old liked it!

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While I haven't made this particular recipe it is nearly identical to what I learned from my mother - except for the marinading in the soda. I actually puts a few glugs of soda (but not the whole can into the soy marinade and leave the whole thing in the fridge overnight. In general, Korean cooking is very forgiving - I never saw my mother measure and I just eyeball everything as well. Also, keep in mind that the traditional short rib cut used by most Koreans isn't available in most American supermarkets. Koreans cut their short ribs across the bone in slices that are no more than half an inch thick. This way the marinade gets deep into the meat and you don't have to deal with the chewiness. Either stop off at an asian market to pick up the specially cut korean short ribs or ask your butcher to butterfly the short ribs so that they are about a half to three-quarts inch thick. Really, any well marbled cut of beef will do. The thicker the cut the longer you'll want to marinate.

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These ribs are FANTASTIC!! Definately make them - everyone will love them, while they're lickin' their fingers! I read the reviews, so I also marinated the short ribs (bought at a local asian market overnight with 7UP and put in the fridge and then made marinade #2 and put in the fridge the next day. The next day I let the ribs come to room temp, drained the 7UP marinade, then poured marinade #2 over the ribs, marinated in fridge for about 2 hours, then again let the ribs come to room temp. Grilled as directed, and they were done when the meat started shrinking from the bones. Some notes: I didn't add the sesame seeds (didn't have, only added 1 TBL of sesame oil since more sounded like overkill, and only added 1 TEAS of ground red pepper which is definately enough. Enjoy!

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I made this recipe for my husband's Korean bosses, and they LOVED it! They were shocked I could make it so well, and even said I made it better than their wives:

I substituted 4 pounds of sirloin for the short ribs, and it came out amazing! Definately soak the meat in sprite overnight, it makes a world of difference in the meat texture. I just sliced the meat up into strip to marinate for 3 hours, then grilled them. Delish!