Kalbi Ribs (Korean Short ribs) Recipe

  • 3 1/2 pounds beef short ribs (ask butcher for kalbi ribs)
  • 1 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon garlic, minced
  • 2 teaspoons toasted sesame seeds
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup green onions, sliced
  • 1/2 teaspoon black pepper
  • 1/2 cup sugar
  • 1/2 cup honey
  • 2 tablespoons canola oil
Trim ends of ribs of excess fat. Then with the back of knife or mallet pound the ribs a few times to soften; if ribs are thick pound to flatten to about 1/2" thick. Place ribs in shallow pan.

Blend together all the marinade ingredients and mix thoroughly until sugar is dissolved.

Pour marinade over the ribs making sure that the ribs are well coated. Cover and refrigerate 8 hours or overnight. Turn ribs over after several hours.

When ready to cook, preheat gas or charcoal broiler. Drain excess marinade from the meat.

Place the ribs for approximately 2 minutes, then turn. Cook on the other side 1-2 minutes more, until desired doneness.

Serve with white rice.

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