Korean Styled BBQ Beef Short Ribs~Kalbi(Galbi)

Awhile back, whilst I was browsing the web for a great Korean styled BBQ Beef Short Ribs (or Kalbi) recipe, I stumbled upon a website called Maangchi.com. This website caught my attention as it houses many wonderful recipes. Since then, I have made several dishes using Maangchi's recipes and all of them have turned out very well. I'm posting Maangchi's BBQ Beef Short Ribs today. I have successfully made these many times and I bet it will be an instant hit in your home too. The beef is just superb, similar or better than the ones you get at any great Korean restaurants. Do try this recipe, here is a video link about Maangchi Kim – she's amusing and at the same time, very modest too. Check it out!


Recipe adapted from Maangchi.com

Korean Styled BBQ Beef Short Ribs~Kalbi(Galbi)

Ingredients

3.5 lbs (1.5kg) Beef Short Ribs (Korean-styled)

Marinade
1 Korean Pear, peeled, cored, and diced
8 Cloves Garlic, peeled and smashed
1 Medium Yellow Onion, peeled and diced
1 tsp Chopped Ginger
1/3-Cup Soy Sauce
1/3-Cup Water or Cooking Wine
¼ Cup Korean Malt Sugar (mool yut) or Honey
2 Tbsp Sesame Oil
Freshly Ground Black Pepper

Dipping Sauce (Ssam Jaang)
2 Tbsp Soy Bean Paste
1 Tbsp Hot Pepper Paste
1 Stalk Scallion/Green Onion, chopped
1 Clove Garlic, peeled and chopped
1 tsp Sesame Oil
1 tsp Sesame Seeds
1 tsp Honey

Accompaniments:
Lettuce Leaves
Perilla Leaves
Korean Green Chilies, sliced
Grilled Rice Cakes
Grilled Shishito Peppers
Steamed Rice

Method

Wash the meat thoroughly and soak in cold water for about an hour. Drain and blot dry with paper towels.

Combine the pear, garlic, onion, ginger, and blend until the mixture turns into a white creamy liquid. Then add the soy sauce, water or cooking wine, malt sugar or honey; sesame oil and some freshly ground black pepper. Marinate the meat for at least 3 hours, but preferably overnight in the refrigerator.

Cook the meat over a hot grill until well done. Serve the grilled meat with lettuce and Perilla leaves, Korean green chilies, together with Ssam Jaang/dipping sauce.

Serves 6 to 8