Korean Barbecued Beef Short Ribs (kalbi)

 

Grilled short ribs are one of the most popular dishes in a Korean barbecue. Their marinade, redolent of garlic, soy, sugar, and sesame, infuses the meat with incredible flavor. The longer you marinate the ribs, the better they’ll taste; overnight is best. Asian pear is a common addition to the marinade, but apple is easier to find.

What you will need

6 Tbs. granulated sugar

6 Tbs. soy sauce

6 Tbs. apple (or Asian pear) juice

1/4 cup Asian sesame oil

4 medium cloves garlic, smashed

4 tsp. finely grated peeled fresh ginger (from a 2-inch piece)

Kosher salt and freshly ground black pepper

2 lb. 1/2-inch-thick, cross-cut, bone-in short ribs (flanken)

Vegetable oil, as needed

1/4 cup thinly sliced scallions, both white and green parts (about 2 medium)

Big pinch of Korean chile threads or 2 Tbs. thinly sliced fresh long red chiles

1 tsp. roasted sesame seeds

18 lettuce leaves (such as green or red leaf), washed and dried

4 cups cooked white rice, preferably short-grain

Ssamjang

Comments

Avatar placeholder