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Korean BBQ Beef Short Ribs (Kalbi)

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Servings6
AuthorFine Cooking

Ingredients

For the Short Ribs

  • 6 tablespoons granulated sugar
  • 6 tablespoons soy sauce
  • 6 tablespoons apple or Asian pear juice
  • 1/4 cup Asian sesame oil
  • 4 medium cloves garlic smashed
  • 4 teaspoons finely grated peeled fresh ginger (from a 2-inch piece)
  • Kosher salt and freshly ground black pepper
  • 2 pounds 1/2-inch-thick cross-cut, bone-in short ribs (flanken)
  • Vegetable oil as needed

For serving

  • 1/4 cup thinly sliced scallions both white and green parts (about 2 medium)
  • Big pinch of Korean chile threads or 2 tablespoons of thinly sliced fresh long red chiles
  • 1 teaspoon roasted sesame seeds
  • 18 lettuce leaves such as green or red leaf, washed and dried
  • 4 cups cooked white rice preferably short-grain
  • Ssamjang recipe included below

Instructions

To Marinate the Short Ribs

  • In a large bowl, combine the sugar, soy sauce, apple juice, sesame oil, garlic, and ginger with a pinch of salt and pepper. Add the short ribs, and using your hands, massage the marinade into the meat. Cover and refrigerate for at least 2 and up to 12 hours.

To Grill the Short Ribs

  • Prepare a hot (450°F) charcoal or gas grill fire. Clean and lightly oil the grill grate.
  • Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs, flipping once until done to your liking, about 4 minutes total for medium-rare. Transfer to a serving platter.

To serve

  • Garnish the meat with scallions, chile threads, and sesame seeds. Serve with lettuce, rice, and ssamjang, cutting the bones from the meat with kitchen shears before eating.
  • To eat, put a small spoonful of rice inside a lettuce leaf, dab it with some sauce, and top with a piece of the beef. Wrap and eat.

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