LA Kalbi (Korean BBQ Short Ribs)
LA Kalbi (Korean BBQ Short Ribs)
Ingredients
For the LA Kalbi
- 4 pounds beef short ribs
- 1 Asian pear, grated
- 1/2 onion, grated
- 10 cloves garlic, minced
- 1 piece ginger, minced (approximately 1-2 inches)
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon black pepper
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 teaspoon mirin
For Garnish
- 1/2 cup green onion, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Soak the 4 pounds of beef short ribs in cold water for 30 minutes to 1 hour. This helps to draw out excess blood.
⏱️ 30 min
- 2
Rinse the short ribs thoroughly under cold water, then pat them completely dry with paper towels.
⏱️ 5 min
- 3
In a large bowl, combine the grated Asian pear, grated onion, minced garlic, and minced ginger.
⏱️ 5 min
- 4
Pour in the soy sauce and water. Stir in the brown sugar, sesame oil, black pepper, gochujang, rice vinegar, and mirin. Mix all the marinade ingredients together thoroughly until well combined.
⏱️ 10 min
- 5
Place the rinsed and dried short ribs into a large container or a sturdy Ziploc bag. Pour the prepared marinade over the short ribs, ensuring each piece is fully coated.
⏱️ 5 min
- 6
Cover the container or seal the bag and refrigerate to marinate for at least 24 hours. For optimal flavor, marinate for 2 to 3 days.
⏱️ 1440 min
- 7
Preheat your grill to medium-high heat.
⏱️ 5 min
- 8
Carefully place the marinated short ribs directly on the hot grill grates. Cook the short ribs for 2 to 3 minutes per side, or until they are beautifully caramelized and have nice grill marks. Baste with any leftover marinade during cooking if desired.
⏱️ 7 min
- 9
Once cooked to your liking, transfer the LA Kalbi to a serving platter.
⏱️ 1 min
- 10
Garnish generously with the chopped green onion and sprinkle with sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
LA Kalbi (Korean BBQ Short Ribs)
For the LA Kalbi
- 4 pounds beef short ribs
- 1 Asian pear, grated
- 1/2 onion, grated
- 10 cloves garlic, minced
- 1 piece ginger, minced (approximately 1-2 inches)
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon black pepper
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 teaspoon mirin
For Garnish
- 1/2 cup green onion, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Soak the 4 pounds of beef short ribs in cold water for 30 minutes to 1 hour. This helps to draw out excess blood.
⏱️ 30 min - 2
Rinse the short ribs thoroughly under cold water, then pat them completely dry with paper towels.
⏱️ 5 min - 3
In a large bowl, combine the grated Asian pear, grated onion, minced garlic, and minced ginger.
⏱️ 5 min - 4
Pour in the soy sauce and water. Stir in the brown sugar, sesame oil, black pepper, gochujang, rice vinegar, and mirin. Mix all the marinade ingredients together thoroughly until well combined.
⏱️ 10 min - 5
Place the rinsed and dried short ribs into a large container or a sturdy Ziploc bag. Pour the prepared marinade over the short ribs, ensuring each piece is fully coated.
⏱️ 5 min - 6
Cover the container or seal the bag and refrigerate to marinate for at least 24 hours. For optimal flavor, marinate for 2 to 3 days.
⏱️ 1440 min - 7
Preheat your grill to medium-high heat.
⏱️ 5 min - 8
Carefully place the marinated short ribs directly on the hot grill grates. Cook the short ribs for 2 to 3 minutes per side, or until they are beautifully caramelized and have nice grill marks. Baste with any leftover marinade during cooking if desired.
⏱️ 7 min - 9
Once cooked to your liking, transfer the LA Kalbi to a serving platter.
⏱️ 1 min - 10
Garnish generously with the chopped green onion and sprinkle with sesame seeds before serving.
⏱️ 1 min