Korean Style Kalbi Ribs
Recipe by Amy Tran
Korean style Kalbi ribs refer to a particular type of cut. Unlike American style ribs, Kalbi ribs are cut lengthwise across the rib bones. They are also referred to as “flanken” style ribs. I get mine from the local Korean market, but you can also ask your butcher to prepare this cut for you as well.
Kalbi ribs are sweet and salty, crispy and fatty. Most Korean markets sell these ribs pre marinaded for your convenience, or you have the option of buying a jar of the prepared marinade as well.
Although tempting, I prefer to make my own marinade because the pre-made stuff is packed with sugar and MSG. In my recipe, in lieu of sugar, I add kiwis and a Korean pears. If you do not have access to Korean pears, you can also sub two Bosc Pears. If you have never had a Korean pear before, they are large and round, with thin skin and are incredibly sweet and juicy. The kiwi and pear not only add a note of natural sweetness to the marinade, but also helps to tenderize the meat.
Make your ribs; serve them with rice, in lettuce wraps. or on a salad. They are a crowd favorite and go quickly!
INGREDIENTS
4 lbs Kalbi ribs
MARINADE
⅓ cup soy sauce or coconut aminos
⅓ cup water
1 tablespoon sesame oil
1 kiwi, skin removed
1 Korean pear, cored and skin removed
6 cloves garlic
½ inch piece of ginger, peeled
1 bunch green onions, chopped
1 tablespoon sesame seeds
INSTRUCTIONS
Rinse the ribs under cold running water, and place in a colander to drain.
In a blender, add the soy sauce, water, sesame oil, kiwi, pear, garlic, and ginger. Blend until smooth.
In a large container with a tight fitting lid (or gallon-sized zip lock bags) place the ribs and add the marinade. Sprinkle in the green onions and sesame seeds. Marinade for at least 2 hours or overnight.
When ready to cook, preheat grill to 500 degrees. Once heated, add the ribs, and lower the heat to medium. Grill about 3 minutes on each side. Service with fresh sliced green onions for garnish.
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