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Kalbi (Korean Barbequed Beef Short Ribs) Recipe

Kalbi (Korean Barbequed Beef Short Ribs)

Recipe courtesy Judiaann Woo

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (78)

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Average Rating:

Total Reviews: 78

Showing 31-40 of 78

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  • on September 20, 2010

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    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.

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  • on September 20, 2010

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    My teenage son asks for this all the time. I use it on beef and pork as well.

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  • on August 30, 2010

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    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.

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  • on July 10, 2010

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    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!!

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  • on July 06, 2010

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    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.

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  • on July 05, 2010

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    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.

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  • on June 25, 2010

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    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!!

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  • on June 21, 2010

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    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. :

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  • on June 09, 2010

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    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!!! :

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  • on June 04, 2010

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    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

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