Kalbi (also pronounced galbi) may be listed as “sogalbi” (소갈비) or “soegalbi” (쇠갈비) on some restaurant menus. The prefix “so” (소) or “soe” (쇠) means “beef”, but is often omitted since this dish is most commonly made with beef ribs. It is also called bulgalbi (불갈비) when grilled over fire.
Kalbi-style ribs are also sold as Korean-style or cross-cut short ribs. We fell in love with this bone-in cut at Korean BBQ joints and Hawaiian restaurants and are therefore partial to its Korean name (and flavor possibilities). For this recipe, buy 2 pounds of cross-cut short ribs, each sliced lengthwise about 1/3″ thick.
Ingredients:
- 2 pounds of cross-cut short ribs, each sliced lengthwise about 1/3″ thick
- Korean BBQ Marinade (recipe follows below)
- Scallions, thinly sliced
Method:
Place short ribs in a resealable plastic bag; pour Korean BBQ Marinade over. Seal bag; turn to coat and chill 3 hours. Let come to room temperature before grilling. Drain and pat dry with paper towels.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill 2-3minutes per side, or until just cooked through.
Transfer to a platter and let rest 5-10 minutes. Garnish with thinly sliced scallions an a sprinkle of sesame seeds.
Korean BBQ Marinade:
To make this even more authentic (and closer to a restaurant-style marinade), add about 1/2 of a large Asian pear, grated, and two tablespoons of pear juice in place of the water, along with a generous dollop of gochujang or sriracha for a little heat. You can also make additional sauce for serving alongside the kalbi by straining and reducing the marinade over medium heat until slightly thickened (you may add a tablespoon or two of honey for a sweeter sauce).
Ingredients:
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons water
- 1 1/2 tablespoons raw or turbinado sugar
- 1 tablespoon minced garlic
- 1 teaspoon Asian sesame oil
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped scallions
Method:
Whisk 1/2 cup reduced-sodium soy sauce, 2 tablespoons water, 1 1/2 tablespoons raw or turbinado sugar, 1 tablespoon minced garlic, 1 teaspoon Asian sesame oil, 1 teaspoon grated peeled fresh ginger, and1/2 teaspoon freshly ground black pepper in a medium bowl.Stir in 1/2 cup chopped scallions.
Do Ahead: Cover and chill marinade up to 1 day.