Step-by-Step Guide to Prepare Perfect Kalbi (Korean Barbequed Beef Short Ribs)

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Steps to Prepare Favorite Kalbi (Korean Barbequed Beef Short Ribs). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kalbi (Korean Barbequed Beef Short Ribs), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kalbi (Korean Barbequed Beef Short Ribs) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kalbi (Korean Barbequed Beef Short Ribs) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kalbi (Korean Barbequed Beef Short Ribs) estimated approx 4 hours 20 mins.

To begin with this particular recipe, we must prepare a few components. You can cook Kalbi (Korean Barbequed Beef Short Ribs) using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Kalbi (Korean Barbequed Beef Short Ribs):

1. 5 lb 5 pounds Korean style beef short ribs
2. 1 cup brown sugar
3. 1 cup soy sauce
4. 1/2 cup water
5. 1/4 cup mirin (rice wine)
6. 2 tbsp black sesame oil
7. 1 small onion, peeled and finely grated
8. 1 small asian pear, peeled and finely grated
9. 1/4 tsp black pepper
10. 4 tbsp minced garlic
11. 2 green onions, thinly sliced (garnish)

Instructions to make to make Kalbi (Korean Barbequed Beef Short Ribs)

1. Sprinkle brown sugar over beef and massage to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade.
2. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag. Add marinade, squeeze excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours, preferably overnight.
3. Heat gas or charcoal grill to medium-hot. Drain excess marinade from beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side.
4. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

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