LA Kalbi
LA Kalbi
Ingredients
- 1 1/2 lb short ribs
- 200 ml soy sauce
- 100 ml mirin
- 3 tablespoons allulose
- 3 tablespoons minced garlic
- 2 pouches applesauce
- 1/2 onion
- 1 cup water
- as needed green onions, for layering
Instructions
- 1
Soak the short ribs in water for 30 minutes to 1 hour to remove excess blood. This is a crucial step for tender and clean-tasting kalbi.
⏱️ 60 min
- 2
After soaking, rinse the short ribs thoroughly under cold running water and pat them completely dry with paper towels. Ensure all excess moisture is removed.
⏱️ 5 min
- 3
In a blender, combine the 1/2 onion and 1 cup of water. Blend until the mixture is completely smooth. This creates the base for the marinade.
⏱️ 3 min
- 4
In a large bowl, mix the blended onion and water mixture with the 200 ml soy sauce, 100 ml mirin, 3 tablespoons allulose, 3 tablespoons minced garlic, and 2 pouches applesauce. Whisk until all ingredients are well combined. (Lydia's Tip: Traditional kalbi recipes often use grated Asian pear, but applesauce is an easy shortcut.)
⏱️ 5 min
- 5
Layer the prepared short ribs in a container suitable for marinating. As you layer the meat, pour the marinade evenly over each layer and sprinkle green onions throughout the layers. Make sure all meat is coated.
⏱️ 7 min
- 6
Marinate the short ribs in the refrigerator for at least 30 minutes. For the best flavor, marinate for several hours or even overnight. The longer the meat marinates, the better the flavor will be.
⏱️ 30 min
- 7
Preheat your grill or a cast-iron skillet over medium-high heat. Cook the marinated short ribs for 3-5 minutes per side, or until caramelized and cooked through. Adjust cooking time based on thickness and desired doneness.
⏱️ 15 min
- 8
Serve immediately with rice and your favorite Korean side dishes.
Kitchen Tools
Nutrition Facts (per serving)
LA Kalbi
- 1 1/2 lb short ribs
- 200 ml soy sauce
- 100 ml mirin
- 3 tablespoons allulose
- 3 tablespoons minced garlic
- 2 pouches applesauce
- 1/2 onion
- 1 cup water
- as needed green onions, for layering
Instructions
- 1
Soak the short ribs in water for 30 minutes to 1 hour to remove excess blood. This is a crucial step for tender and clean-tasting kalbi.
⏱️ 60 min - 2
After soaking, rinse the short ribs thoroughly under cold running water and pat them completely dry with paper towels. Ensure all excess moisture is removed.
⏱️ 5 min - 3
In a blender, combine the 1/2 onion and 1 cup of water. Blend until the mixture is completely smooth. This creates the base for the marinade.
⏱️ 3 min - 4
In a large bowl, mix the blended onion and water mixture with the 200 ml soy sauce, 100 ml mirin, 3 tablespoons allulose, 3 tablespoons minced garlic, and 2 pouches applesauce. Whisk until all ingredients are well combined. (Lydia's Tip: Traditional kalbi recipes often use grated Asian pear, but applesauce is an easy shortcut.)
⏱️ 5 min - 5
Layer the prepared short ribs in a container suitable for marinating. As you layer the meat, pour the marinade evenly over each layer and sprinkle green onions throughout the layers. Make sure all meat is coated.
⏱️ 7 min - 6
Marinate the short ribs in the refrigerator for at least 30 minutes. For the best flavor, marinate for several hours or even overnight. The longer the meat marinates, the better the flavor will be.
⏱️ 30 min - 7
Preheat your grill or a cast-iron skillet over medium-high heat. Cook the marinated short ribs for 3-5 minutes per side, or until caramelized and cooked through. Adjust cooking time based on thickness and desired doneness.
⏱️ 15 min - 8
Serve immediately with rice and your favorite Korean side dishes.