Korean Barbecued Beef Short Ribs (Kalbi)

Korean Barbecued Beef Short Ribs (Kalbi)
Photo by Scott Phillips


  • 4 tsp. finely grated peeled fresh ginger (from a 2-inch piece)
  • 4 cups cooked white rice, preferably short-grain
  • 6 Tbs. soy sauce
  • Vegetable oil, as needed
  • 18 lettuce leaves (such as green or red leaf), washed and dried
  • Kosher salt and freshly ground black pepper
  • ¼ cup thinly sliced scallions, both white and green parts (about 2 medium)
  • + 8 more ingredients
    • ¼ cup Asian sesame oil
    • 6 Tbs. apple (or Asian pear) juice
    • Big pinch of Korean chile threads or 2 Tbs. thinly sliced fresh long red chiles
    • Ssamjang
    • 4 medium cloves garlic, smashed
    • 1 tsp. roasted sesame seeds
    • 2 lb. ½-inch-thick, cross-cut, bone-in short ribs (flanken)
    • 6 Tbs. granulated sugar

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.

View full recipe at Fine Cooking


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