Kalbi - Korean Bbq Shortribs


10 pounds short ribs (with bone) thinly sliced ¼ inch think
1 1/2 cups sugar
1 1/2 cups soy sauce (not low salt)
5 cloves garlic
1 teaspoon chili oil or shiracha sauce
1 bunch green onion chopped
3 tablespoons hoisin sauce
1 splash of vodka or gin (optional for additional flavor)


Combine all the ingredients and marinate the meat for 4 hours. Make sure each piece is coated in the marinade and toss every hour or so. Do not marinate overnight otherwise it will get too salty.
Heat the grill to medium high heat and grill the kalbi for a few minutes.
Once you see the edges start to brown flip the meat over and grill on the other side until just before it starts to burn. Unlike steak, you want to cook the kalbi all the way through and give it a little crisp around the edges.


It’s important to purchase thinly sliced short ribs (with or without the bone), 1/4 inch thick or less. Pre-frozen cuts are fine so long as you completely defrost the meat before marinating it.




Sunday, March 6, 2011 - 2:16pm


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