Kalbi (Korean Barbequed Beef Short Ribs)

Total Time:
4 hr 28 min
Prep:
20 min
Inactive:
4 hr
Cook:
8 min

Yield:
4 to 6 servings as a main course
Level:
Easy

Ingredients
  • 5 pounds Korean style beef short ribs*
  • 1 cup brown sugar, packed
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/4 cup mirin ( rice wine)
  • 1 small onion, peeled and finely grated
  • 1 small Asian pear, peeled and finely grated
  • 4 tablespoons minced garlic
  • 2 tablespoons dark sesame oil
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced (optional)
  • Preparation:
Directions
Watch how to make this recipe

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. 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.

* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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Pairs Well With
Riesling

Peachy, honeyed white wine

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4.8 90
I was lucky enough to have Kalbi at a friends cookout. I immediately asked for the recipe, but it was his mother-in-laws "secret" recipe and I couldn't pry it from him. I found this recipe and decided to give it a try. It was great! I am not sure if if was as good as the "secret" recipe, but it is always hard to compare to the first time that you find such a delicious dish. Make this and enjoy! item not reviewed by moderator and published
Fantastic! I maranaided mine for about 24 hours... I made this with my homeade dumplings and fried rice with veggies... I will FOR SURE make this again! item not reviewed by moderator and published
Delicious!!! Only marinated 5 hours.... Although it was tender I definitely think over night would be even better!!! item not reviewed by moderator and published
excellent and perfect item not reviewed by moderator and published
Excellent!! Just like in the restaurants! I halved the soy sauce and sugar as one other reviewer recommended, and while it was still good, it tasted much better with the full soy and sugar (and I almost never say that!) item not reviewed by moderator and published
Subbed out an apple for the pear with no trouble. Other than some operator error with the grill, these came out amazingly. We each devoured nearly 3/4 lb of ribs and the moaning and lip smacking that occurred mean this will be made again! item not reviewed by moderator and published
Great marinade, as usual with recipes I cut down the amount of salt and sugar and it still tasted fantastic. I only used 1/4cup soy and 1/4cup packed brown sugar. item not reviewed by moderator and published
Shared this with my Korean neighbor, and she thought they were EXCELLENT! No worries that this wasn't tested in the Food Network kitchen, but they really should try it - and they will be arm wrestling for the last piece! item not reviewed by moderator and published
I was looking for a recipe to satisfy a craving I had for Kalbi ribs that would rival the ones from a restaurant where I first tasted these succulent little morsels of meat. I've done the marinade for 4 hours and overnight and IMHO they were far more tender with the overnight marinade. My local asian market puts the ribs on sale from time to time and that's ALWAYS when I stock up to make this dish. Regardless of how many I make there are never leftovers. The Asian Pear adds a subtle fruity sweetness that's awesome and the enzymes help to tenderize the meat... SO GOOD!!! item not reviewed by moderator and published
Always a tailgating favorite -- it's different than the standard burgers/dogs/brats -- and the bone provides a helpful handle for bite-size eats. item not reviewed by moderator and published
Love this dish. Lots of flavor and very tender. It's always a big hit with company. item not reviewed by moderator and published
This is great! So delicious and easy. Marinated for 4 hours and baked in the oven (350* for 40 minutes. We were having a monsoon and I didn't want to be out at the grill. Will grill next time though. The meat was super tender and the marinade was wonderful. Look forward to making this again! item not reviewed by moderator and published
I lov Beef Short Rib vz Kimchee taste so delicious. item not reviewed by moderator and published
yum!! Tastes almost exactly like my mom's and thats a compliment.. not only is she Korean, but also a classically trained chef! One of my absolute favorites item not reviewed by moderator and published
I joined so that I could write this review. I often order short ribs at either Korean or Japanese restaurants. It's a fantastic tasting dish and worth the money. When I found this recipe I figured I would give it a shot. Well I don't think I'll be buying this at restaurants anymore! The flavor was spot on and delicious. I've since made this dish 3 times, and it ranks up there with my favorite dishes to make. This is worth trying if anybody is wondering. I'm fortunate and live in Los Angeles so have access to several Asian markets who have all of the ingredients that I need. item not reviewed by moderator and published
I've made these so many times, and they're always a huge hit. I can't stress how important it is that you get good meat. I visit a local meat market known for it's quality. You won't be satisfied if you picked 'em up at your local grocery chain. We made that mistake once. I use a little more garlic and omit the green onion, but this is truly one of my favorite dishes ever. We marinade overnight, turning once. Oh, and if you can't find an Asian pear, a regular pear will do. item not reviewed by moderator and published
Used short ribs and grilled on my weber sear setting to get crispy edges, yum. Next time I wouldn't soak them or use so much water in the marinade and maybe add honey to thicken the sauce. Oh, and couldn't find an Asian pear, but it was so tasty anyway. item not reviewed by moderator and published
I couldn't eat it, and neither could my guests. It was the only thing left over from a summer grill party. Won't try again. item not reviewed by moderator and published
Delicious! Traditional recipe on pointe to what u get at real korean bbq... best ribs ive ever made! item not reviewed by moderator and published
Used Splenda brown sugar. Recipe was extremely easy and VERY delicious. item not reviewed by moderator and published
Very tasty, didn't change any ingredients. But to cook them I just combined all ingredients in a dutch oven and baked until the meat was falling off the bone. item not reviewed by moderator and published
Wanted to make this ever since I saw it. Made it for 4th of July and definitely a hit. Loved it. item not reviewed by moderator and published
You have to make this!!!! So good!!! Thank You Judianne!! item not reviewed by moderator and published
was great loved it item not reviewed by moderator and published
The recipe is very very poor - you can not follow instructions - you have to guess words to make sense of it. Sauce is OK, But the meat did not fall off the Bone! item not reviewed by moderator and published
Great recipe, beyond five stars. I made mine with tri-tip strips I picked up from Costco. They required a little more butchering at home by slicing the strips in half to make half inch thick strips. I had enough to feed the family for two days and nobody cared. item not reviewed by moderator and published
The taste was fabulous! This is a taste I have been searching for. A favorite Chinese Restaurant made a Mongolian Beef dish with this sweet flavor but then we moved away. I have been searching for it ever since. I have found it! The meat was perfect. We got the ribs at Sams for a cheap $5 per pound. I highly recommend this recipe!! My kids loved it and they want it again soon. The nice thing is that you marinade it over night then grill for 3-4 minutes-easy as pie!! item not reviewed by moderator and published
The best short ribs recipe just taste like I was at a resturant. Way to go item not reviewed by moderator and published
The marinade for this recipe is excellent. I didn't care for the cut of beef, though - too much fat and gristle. These ribs cost over $7/lb. - there was way too much bone and fat left on our plate for that price. Whether that's because we don't have any Asian butchers/grocery stores in South Central Pa. or I just happened to get the fattiest, gristliest packages the store had is up for debate. I'll be making it soon again, but next time I'll go with thinly sliced skirt or flank steak. Oh, and you must grill to get the right flavor. item not reviewed by moderator and published
This is phenomenal! Can also use on flank steak with excellent results - just remember to cut strips across the grain. Kids love this too. I've also made double the marinade & reserved half to sauce cooked angel hair pasta (with mushrooms & green onions as a side. Kind of a lo-mein-style side dish. Delish! item not reviewed by moderator and published
ten stars. marinate overnight and fire up the grill tomorrow. update (2/4/2012 marinating it right now for the Superbowl!!! item not reviewed by moderator and published
This is a great recipe! I would recommend marinating overnight to get the full flavor. This is easy to make and everyone will love it. item not reviewed by moderator and published
Couldn't be easier and it was DELICIOUS! Even the picky children loved it! item not reviewed by moderator and published
Great recipe. Really good and super easy too! Both my sons requested the recipe to show off to their friends! item not reviewed by moderator and published
One of the best Kalbi recipe. And super easy. item not reviewed by moderator and published
Wow! The marinade was excellent! My meat was a little tough, but I have to say it didn't seem like the best quality when I bought it. It still tasted great, though! Can't wait to try it again with some better quality ribs. I put all the marinade ingredients together in the food processor and pureed them, then added to the ribs/brown sugar mixture. The Asian pear was really great. For those who don't know, an Asian pear is the same as a pear-apple fruit and they had it at Costco. I did switch the mirin out and use seasoned rice vinegar instead as we don't use alcohol, not sure if that was a big difference. I let it marinate overnight. It was delicious! item not reviewed by moderator and published
This recipe was good and easy to follow. I used flaken style beef and they turned out absolutely delicious. item not reviewed by moderator and published
You could marinate a flip flop in this marinade and it would taste good. Love it! item not reviewed by moderator and published
I thought the flavor of the marinade was delicious. Unfortunately for me, it did not turn out as wonderful as everyone elses. I think the grill (charcoal) may have been too hot so they charred instantly. The flavor of that wasn't bad but we couldn't cook them long at all. The insides were very rare and they were still very fatty. We are going to slow cook the leftovers in the oven to cook some fat off and not burn the outside anymore. I'm a little bummed but I will definately use the marinade again. item not reviewed by moderator and published
I absolutely love this recipe!!! my sisters always request them when they are coming for dinner!! item not reviewed by moderator and published
OK, I didn't follow the recipe strictly (skipped the onions and scallions, and only measured roughly), but this was a *great* marinade I will use over and over. I also now know how a great way to prepare short ribs - so now both are in my wheelhouse. Will use both again and again. item not reviewed by moderator and published
Grace may be right that its not how most Korean make this dish, but I've made it several different ways and I still prefer Bobby Flay's recipe. Yeah, its a bit more work with the asian pears, but the sweet fresh taste of the pears adds a lot of great flavor to the meat. I do agree that it is essential to the taste to grill it. I've made this for my family as well as a group of 15 people and it always goes over well. Everyone also really enjoyed the kim chee salad or quick kim chee. item not reviewed by moderator and published
My teenage son asks for this all the time. I use it on beef and pork as well. item not reviewed by moderator and published
Most Koreans make it slightly diff then the next, but the basic recipie is : Sugar, garlic, ginger, scallions, soysauce, and they let it marinade and then cook. Put some to fancy it up add grated pear, minced onion, or sesame oil. I've made it the basic way and had my friends whole block salivating. But what makes Kalbi taste the best is of course BBQ it outside. Nothing beats Kalbi being cooked over bed of coals. item not reviewed by moderator and published
I've always loved Korean BBQ ribs & always had them when I lived in the Bay Area. Since I moved I havn't been able to find a decent recipe until now! I prepped & marinated them a little less than the recommended time because we were hungry. Everybody loved them & I got so many compliments! If they only new how easy it really was. I would definetly recommend this recipe, the only suggestion I have is to double the batch because they go quick!! item not reviewed by moderator and published
I made 5 pounds of Kalbi short ribs for the first time yesterday for a party and got rave reviews. Asian pear is not in season now so I substituted it with a Fuji apple, otherwise I followed the wonderfully easy recipe faithfully. Sooo good. Will definitely make it again. item not reviewed by moderator and published
I am a huge fan of Kalbi and am also on the look out for a great recipe and this one has hit it's mark. I made 7 pounds for a neighbor 4th of July party and I ended up only getting one as I went back for more they were all gone. Everyone was so impressed with how wonderful they were. I can't wait to make these again as they were so easy to make, but tasted ohhh so wonderful. item not reviewed by moderator and published
W-O-W!!!! I made these short ribs for Father's Day this year and all the guys were blown away. We had about 30 people over, in addition to the ribs we also served a chicken dish. I bought roughly 20lbs of ribs from the grocery store in K-town. We ate everything. It was such a great flavor, perfectly seasoned and marinated and tasted just like they do in the restaurant. This is one for the book because I'll definitely be making it again! I don't care if it's the 'REAL' way to make Kalbi or not, but trust me when I say that it definitely tastes like the REAL thing!! item not reviewed by moderator and published
hate to tell you this but that's not the REAL way to make it. With my recipe for Kal-Bi, I even made a self-proclaimed vegetarian take a bit and she totally ate it up. Of course, I ain't tellin' my recipe. :) item not reviewed by moderator and published
I made these a few weeks ago with skirt steak that I cut up into thin strips, and use the George Foreman grill on.... WOW! The flavor was so delicious, and really tasted like the restaurant quality ones I like so much! I also tried them a few days ago with chicken party wings - I used a food processor to grind up the pear, onion, and garlic (separately!) and then marinated the wings the same way... The next night, I cooked them in the oven (350 degrees for about 40 minutes), basting them once, turning them over, and basting them again. Sticky sweet and messy, but a knockout!!! :) item not reviewed by moderator and published
I prepared this for our 2010 Memorial Day BBQ. I got the ingredients at an Asian market and marinated the ribs over night. I always wonder what gave Korean BBQ such a sweet flavor, now I know. The brown sugar really kick up the flavor. It was qork intensive since I made 5lbs. of ribs but it was worth it!!! Very delicious!!! : D item not reviewed by moderator and published
In our market here in San Jose, CA these ribs are called Hawaiian(SP?) ribs. Very good recipe. Thanks item not reviewed by moderator and published
I gave this a 4 stars because I will be uning the marinade on another cut of meat, flovor great, but very tough. item not reviewed by moderator and published
I am a chef, however, I do not grill a lot. Braising, baking, frying, etc. are my specialities. Made these for a group of 50...dee-lish-ush!! I do not know much about Korean food (I prefer Japanese & Chinese), yet the flavors just work so well. The brown sugar marinade in the beginning gives it a slight sweet touch that the meat needs to complement the salty soy sauce. I would only go to a reputable butcher though...the Korean market in NYC I went to charged $8/lb, and the meat didn't smell fresh. Unbelievable that a simple recipe can make you a star. Thanks Bobby!! item not reviewed by moderator and published
I went to a few stores and couldnt find the mirin... finally went to an asian market and it was worth the running around! Surprisingly my 4 year old didnt seem too crazy about them (and she likes everything) but i absolutely loved them and loved the next day leftovers even more! item not reviewed by moderator and published
We just made this today. It was awesome. I couldn't find the Korean style ribs in the supermarket here, so i used American short beef ribs. I just butterflied meat and lightly slashed the surface to make sure the marinate gets in. I marinated them overnight and grilled them over charcoal grill. They were delicious, the sugar camerlized really well. We will definitely make it again, and maybe next time i can get my butcher to cut them the Korean way. item not reviewed by moderator and published
I have made these ribs 4 times over the past year. The picky eaters in my fanily LOVE this recipe. I love this recipe. item not reviewed by moderator and published
I made these for my mom and was really Impressed with them! They tasted as I remembered my fathers Korean girlfriends' years earlier. I followed the recipe nearly exactly (which I almost never do. However, I did not use the flaken ribs - but rather some other beef lableled as "ribs" (it was well marbled beef however. We were having steaks (that night so the one "rib" I did cook as a tester - after only marinated for 2 hours and was excellent even after - a not a very long marinating time - the remainder of the "ribs" I cooked a couple days later and were a bit better due to the long marinade (which is hard cause the first one was so good. I was amazed at how much of the brown sugar the meat absorbed after 10 minutes. Bottom line this is excellent and I can't wait for the next bbq to share it with my friends. Try it you'll love it! Thanks Judiaann. item not reviewed by moderator and published
If you like to tease your neighbors by grilling amazing food then this is your lucky day. These ribs are FANTASTIC and super easy. This recipe is ideal for feeding a large group of people because the ribs are thin and they cook quickly. If you're wondering why so many people are commenting - even though most of them say the same thing - you'll understand once you make them. My neighbors have a long, mouth-watering summer ahead of them. item not reviewed by moderator and published
we don't eat beef, (religeous reasons), but these short rib recipies look delicious! What other meats can I use to get the same WOW factor. I'm going to give 5 stars just because the recioies look devine! Asha item not reviewed by moderator and published
I have used tri tip roast and skirt steak with this recipe. everyone love it when I cook these short ribs item not reviewed by moderator and published
I am not a chef, not even close! However, I have been trying to make different types of foods to combat boredom in our house. I found this recipe because I bought some flanken-style ribs and needed to find a way to cook them. I have to admit I was a little nervous about the complexity but once we got putting the recipe together, I was pleasantly surprised! The recipe is clear and easy to follow and the resulting dinner was absolutely incredible! We had a 10 year old sleeping over and she had 2 helpings! Everyone loved and we will definitely be making these Korean ribs again! Thanks for a delicious alternative to boring!!! item not reviewed by moderator and published
These ribs were to die for. The kids loved them. I will definatly make these again and put this recipe in the "keeper" box! Thanks for sharing. item not reviewed by moderator and published
The ribs that I saw on the show were much less fatty than what I had available. (I like a little fat for the flavor) I may try a different cut of meat next time. Try this recipe, it is easy and tastes fantastic! item not reviewed by moderator and published
Everyone who has tasted these ribs love them. The only tip I have is to use a small food processor to puree the onion. Grating an onion can by beyond painful for the eyes. item not reviewed by moderator and published
I love these korean ribs. these are the tender and you just dont want to stop eating them. I had made them for my family and now they want it every week. everyone loves it. thanks item not reviewed by moderator and published
We loved the flavor but... My Korean friend told me that to make Kalbi correctly you have to pound the meat for a long time. I just followed the recipe which does not tell you to pound meat. I don't mind the fatty cuts of meat once in a while but this was very chewy and had a lot of gristle. I will definitely use this marinade again for kabobs or other cuts of meat. item not reviewed by moderator and published
I saw the show and instantly knew I had to make this recipe at some point. Made it for a Family BBQ and everybody loved it. I will definitely make this again. So much better than burgers and hotdogs all the time item not reviewed by moderator and published
I followed the recipe exactly as instructed. Even kept it marinating for about 18 hours before bringing it to the grill. When it came out, I was left a little unsatisfied. I'm not Korean (but have dated a Korean fellow), but I've had a good amount of different Kalbi recipes to say that this one just didn't hit the spot! It just didn't taste very flavorful. I'll have to give it another try and update, but for now, 3 stars it gets. item not reviewed by moderator and published
I'm involved with an all volunteer supporters club for the MLS team DC United. Our club puts on large tailgates (300 people average, we did have 700 at a World Cup qualie last fall). I'm always looking for other grilling items to spice up our usual buffet (burgers, dogs, sausages, chicken and grilled pizza). Obviously for the volume we're doing, items have to cook up quickly (we serve food to our members for 2 hrs then we clean up to hurry in before kickoff). I saw this recipe on Memorial Day like other here and I convinced our grill team to give it a go (they're pretty adventurous so it didn't take much arm twisting!) For the test run we just bought 25 lbs. I'm happy to report our grillers thought the ribs were super easy to cook and attendees that got some were pleasantly surprised (even the owner of DC United got a taste!) We're going to see if we can keep this on the menu (the cost of the meat and who's going to get stuck with the overnight marination though will be an issue). Thank you for sharing this recipe! item not reviewed by moderator and published
After seeing the show, I decided to try these although I've never cooked Korean style food before. What a hit! I've mad them twice in 10 days and just fed the "poker guys". They're easy to make and taste fabulous. The guys have all asked for the recipe! item not reviewed by moderator and published
I've bugged my korean friends for years for their "secret" to the kalbi marinade recipe. I came across this recipe, gave it a try... and WOW! The meat was full of flavor and was comparable to the marinade in some of my favorite korean restaurants. Thanks for sharing this awesome recipe! :) item not reviewed by moderator and published
I made these ribs for the first time about six weeks ago. We have eaten them three times since and are eating them for dinner tonight! These ribs are fantastic! The flavor is amazing and they are really easy to prepare. The most time consuming part about them is rubbing the ribs down with the brown sugar. Once that is done, make the marinade, throw them in the 'fridge and forget about them until it is time to grill. Luckily, we have an Asian market pretty close to us, so we don't have to search to find the ribs or the Asian pear. Also, in our "regular" grocery store, Asian pears were $1.29 apiece, but at the Asian market I only paid 29 cents for one good sized pear. My family goes camping quite often and I am going to add these ribs into my camping bags of tricks. Thanks so much Food Network, Bobby, and Judiaann for making me a rockstar in my kitchen, at home and on the road! p.s. thanks for the tip, Judiaann! Not having much counter space in our motorhome, I'll use a blender in the future to make the marinade. item not reviewed by moderator and published
This is the recipe I've been looking for, for a very long time! Thank you Judiaann for sharing! The flavors are perfect and even better than another friend's recipe we've had for years. I used flank steak that I sliced thinly instead of the ribs as the ones at the store were too fatty that day. I also substituted sake with a pinch of sugar for the mirin. My family was so quiet at dinner..."can't talk, eating..." ha! Awesome recipe to be shared and remade again and again. Thanks you! item not reviewed by moderator and published
Like so many other reviewers, I was glad to have stumbled across this recipe by accident while watching TV on the Mem'l holiday weekend. I had often cooked the large beef short ribs, but never knew what to do with the thinner flanken cut. Ironically, only days earlier, I had bought sev'l Asian pears and had eaten only one so I had that 'odd' ingredient to make this recipe. It was Divine Intervention for sure. I went out to buy flanken, none were on display, so I got the butcher to make it up for me b/c I was determined to make this recipe! I had no Mirin, substituted white wine b/c I halved the recipe for just my hubby and me, it was only 1/8 of a cup. What a pleasant discovery to find something so simple yet so delicious. The grilling caramelizes the ribs beautifully. As Judiann's review (the originator!) mentions, by sheer instinct or luck, I DID happen to grate the Asian pear and onion into the mixture. I felt it would 'meld' together better that way. In short, this is a crowdpleaser b/c it is something unusual, not your standard burgers and franks; but it is fast food at its best! item not reviewed by moderator and published
Thanks to all for trying my recipe (which is actually my sister's). Just wanted to give you a few extra tips for success. For the show, I chopped all the ingredients for the marinade (more visual) but at home, I just rough chop and puree everything together in a food processor. It's actually better that way. The flavors get more into the meat. Also, the Asian pear acts as a natural meat tenderizer so it's functional as well as tasty. If you can't find an Asian pear, you can substitute one peeled kiwi but it's worth trying to locate an Asian pear. Also, be sure to cook the short ribs until their well done. A rookie mistake is thinking that cooking them less will make them more tender but it's actually the opposite. If you cook them more, they will be even more tender. I hope you give it a try. It's super easy and tasty! XOXO Judiaann item not reviewed by moderator and published
I am very familiar with this cut of meat. I bbq them all the time but just using regular condiments. I saw this episode of Grill It! on Memorial Day and thought, "WHOA!! That looks really easy to make and looks really good!" Went out that day and got the ingredients i didn't have. Although i did not add the asian pear because I couldn't find one. And I forgot the Sesame Oil. But they still were SOO SOO SOOO Good. My oldest son is 11 and very picky. He could not stop eating them. Only thing is to expect lots of grease as these ribs sold in you local market will be very fatty which makes them very greasy when ready to eat. Other than that!! 5 STARS ALL THE WAY!!!!!! item not reviewed by moderator and published
I have to say I am a big fan of Korean BBQ. My hubby and I were watching Bobby Flay on Memorial Day morning and we saw this recipe. We HAD to make it. I made half the recipe though and substitued the Rice Vinegar for the Mirin. Also since we saw the recipe the DAY of the BBQ we could only marinate the meat for 2 hours. I would have liked to do it overnight but two hours was just fine. The meat was DELICIOUS!!!! The meat is was tender. Make sure to grill 3-4 mins per side only and get the REAL Korean style ribs from an Asian market. If you want authenticity and flavor do not substitute. I guarantee you will LOVE this RECIPE!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
I tried this recipe and ended up needing to wait to grill the ribs for 2 days. I was afraid the length of Marinade time would be too much. They turned out to be great. Not a bite was left. I agree the Marinade is a keeper and would be great on other meats as well. Thanks for the recipe. item not reviewed by moderator and published
My husband grew up in Japan where Kalbi and Bul Go Ki were as common as sushi. We have a favorite place to eat Korean BBQ here in the states but, it is a drive to get to it. Thank you so much for this recipe. Now we can make it ourselves. It tastes exactly like our favorite place. I did not use the short ribs. Just bought steak and made it Bul Go Ki instead. This marinade can also be used on chicken. It is out of this world! item not reviewed by moderator and published
This recipe was so delish that I decided to rate it! I've never rated a recipe before and have tried MANY from foodnetwork. After reading the reviews I decided to go with the flank steak version and man was this great. Our friends showed up and I say they "lucked out" because this is the best thing I've made in a while. And the reason I tried it? I was watching Jon and Kate Plus 8 and he made his own recipe of Korean Beef and wouldn't share the recipe which landed me here with this fantastic dinner! item not reviewed by moderator and published
I grew up in a Korean household so this was something I ate a lot of growing up. This recipe is spot on! item not reviewed by moderator and published
Standing over the grill in the cold and rain was totally worth it! I will not have to drive all the way to the North side of town to get Good Korean Food! It was so easy to make, mix it up put it in a zip bag, Chill (8 hrs) and Grill. I did not have the dark sesame oil so I used regular and Asian Pears are too expensive, so a Fugi Apple was subsituted. I also chopped everything fine rather than grating and It worked out just fine. Served it with rice, chili sauce and some fresh veggies! My husband and I added this to our recipe Book. item not reviewed by moderator and published
I didn't have any Mirin, and was fgoing to use white wine mixed with sugar but I forgot. Also, didn't have an Asian pear, so i just used a splash of pear nectar. This turned out really well, and the short ribs were in sale for $3.50 a pound. Fed a whole crew for around $12.00, and they think I broke the bank! item not reviewed by moderator and published
This marinade is "Spot on". Tasted just like Kalbi at an authentic Korean restaurant. Simple ingredients and simple instructions, I can't imagine anyone fouling this up. Some of my personal tip: Korean style short ribs can be hard to come by if you don't live near an Asian market (DO NOT USE REGULAR BEEF SHORT RIBS). A good substitute which I used twice is Flank steak. I simply take a 2 pound Flank and butterfly it so I have two thin sheets of beef about 1/4 to 1/2 inch thick. Because it's a different density of meat, I let my brown sugar rub sit for about 15 minutes and only marinade it for 2 hours. The longer you marinade it the sweeter it is so I guess it depends on your taste and accompanying sides. Also, Asian Pears aren't often titled as such in the supermarket so you have to look for "Pear Apples" which is the same thing. Hope this additional tips help! item not reviewed by moderator and published
I'm always looking for authentic family recipes and this one delivers. I too marinated for 24 hours, the flavors were awesome. Smelling the marinade while turning the meat, I knew it was going to be good. If you want awesome Korean barbecue, this recipe is for you. To Ethan , you bought bad meat. Mine was tender to start with. I cooked a piece after reading your review. item not reviewed by moderator and published
I spent a year in Korea and could not duplicate it back here in the states until I watched Judiaann make her ribs on TV. That's the secret .... brown sugar rub..... don't miss that step. Even the ladies here at the local Korean resturant were impressed!!! My boyfriend and son were very impressed. Thanks Judiaann!!! oh yeah and Big Thanks to Bobby for having her on the show.... item not reviewed by moderator and published
I tried this for the first time a few weeks ago, and thought that it tasted just like the korean short ribs in a korean restaurant...better than the store bought marinade! I think the key to this recipe is to rub each piece with brown sugar and marinate overnight. item not reviewed by moderator and published
We saw the show last weekend and decided to try this recipe this weekend. We marinated over 24 hours. Just finished eating it and wanted everyone know it is amazing. We ate Kalbi on many occations and this was the best. item not reviewed by moderator and published
the ribs were very tough item not reviewed by moderator and published
Been making this recipe for years now, and thought I'd provide a review. This review is spot-on, and could have easily been mine, word for word. :-) item not reviewed by moderator and published
Wish you would tell us why. Too salty? Too tough? Any ideas on what might have gone wrong? item not reviewed by moderator and published
The meat is not supposed to fall off the bone if you are grilling it. if that's what you want, braise them in a crock pot. item not reviewed by moderator and published
I had not problem understanding the recipe. Your response was harder to follow. item not reviewed by moderator and published
You have to remember that since there's sugar in this marinade, it's likely to char a lot quicker so you need to pay more attention to the grilling to avoid this. item not reviewed by moderator and published

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Have a Backyard BBQ