Korean Grilled Short Ribs (Kalbi)
This recipe is the most authentic lettuce wrap* that I know – Korean grilled short ribs, or Kalbi.
*Lettuce wraps have become one of my favorite ways to sneak some extra vegetables into my diet. We serve them like we do “taco night” – everything goes on the table, and people assemble their own wraps. Of course, the kids won’t touch the lettuce, so they just grab the rest of the components of the meal.
This is authentic, easy to make, and quick to cook. All the ingredients are available at your local grocery store. Sounds too good to be true, right? The hard part is finding the ribs cut this way. Check out your local Asian market, or ask your butcher to cut some short ribs very thin – 1/4″ thick is what you want, but 1/2″ thick is OK.
Korean Grilled Short Ribs (Kalbi) recipe
- Grill (I used a Weber Summit 650. Here it is.)
- Food processor or blender (I used my KitchenAid blender.)
- 2 lbs Korean cut short ribs (sliced 1/4″ thick, across the bone.)
- 1 head Boston bibb lettuce (for wraps, optional)
- 2 cloves garlic, peeled
- 1 scallion
- 1 Pear, peeled and cored
- 1/2 cup soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tsp rice wine
1. Marinate ribs: In a food processor or blender, pulse the garlic and scallion until finely minced. Add the pear, and pulse again until finely minced. Add the rest of the marinade ingredients, and run until well combined. Toss the ribs and the marinade (I do this in a gallon ziploc bag), and store in the refrigerator for 2-4 hours, turning occasionally to marinate evenly.
- Gas grill: Preheat on high, clean grates, then turn heat down to medium.
- Charcoal grill: Light coals, wait until covered with gray ash. Then, spread in a single layer of coals over the charcoal grate.
*Serving: To serve as lettuce wraps, use a head of Boston bibb lettuce, leaves separated and rinsed. I usually serve it with a vegetable stir fry, jasmine rice, and, even though they’re not really Korean, some hoisin sauce and Sriracha hot sauce.
*If you can’t find Korean cut (aka “Flanken cut”) short ribs, substitute either flank steak or skirt steak, cut on the diagonal into 1/4″ thick slices.
*Because of the quick cooking time of this thin cut of meat, it makes an excellent weeknight dinner. If you’re in a hurry, skip the pear and just whisk the rest of the marinade ingredients; then let the meat marinate for as long as you can. I’ve done this recipe this way, and only marinated the meat for the 15-20 minutes it took for the grill to heat up. It’s not quite the experience of the long-marinated meat, but does make a tasty, quick asian meal when you’re in a hurry.
Steven Raichlen – The Barbecue! Bible
*Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner using the RSS or Email options on the right, link to this post from your blog, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site. Thank you!