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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 51-60 of 78

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  • on February 14, 2010

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    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.

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  • on November 22, 2009

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    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!

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  • on November 04, 2009

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    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.

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  • on October 12, 2009

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    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

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  • on October 05, 2009

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    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.

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  • on September 22, 2009

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    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

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  • on July 08, 2009

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    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.

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  • on June 14, 2009

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    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!

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  • on June 10, 2009

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    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!

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  • on June 01, 2009

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    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! :

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