Korean Barbequed Beef Short Ribs (Kalbi, 갈비)

This recipe was updated on 20 Mar 2016. Some instructions were changed and a link to the newer version of this recipe, using a homemade sauce instead of store bought, was added.

A newer version of this recipe using a homemade sauce, rather than store bought, can be found here: Los Angeles Style Korean Barbeque Beef Short Ribs - L.A. Galbi (L.A. 갈비). I would recommend using the newer recipe instead of this one.

Bottled Korean barbeque sauce is the basis for the beef marinade. Korean barbeque sauce uses pear juice as one of the ingredients and it gives the flanken cut beef short ribs a unique sweet flavor. You can now buy flanken cut beef short ribs at most supermarkets, otherwise you’ll have to get your butcher to cut the short ribs thinly for you. I use my outdoor barbeque to grill the ribs, but normally the ribs are cooked at the table in Korean restaurants.

Enjoy!

Ingredients

2 lb.	1 kg.	Flanken cut beef short ribs
1 tsp.	5 ml.	Baking soda
1 Tbs.	15 ml.	Sake
		Korean barbeque sauce (enough to cover the ribs)

 

Equipment

		Tongs and an oil coated paper towel
22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

 

Instructions

A newer version of this recipe using a homemade sauce, rather than store bought, can be found here: Los Angeles Style Korean Barbeque Beef Short Ribs - L.A. Galbi (L.A. 갈비). I would recommend using the newer recipe instead of this one.

1. Add the baking soda to the beef, allow to tenderize for 30 minutes, and then wash the baking soda from the beef. The baking soda can be omitted, but results in the tender meat experienced in restaurant dishes. Marinate the beef for one hour or overnight in the refrigerator using the sake and Korean barbeque sauce to cover the ribs. Follow the manufacturer’s instructions regarding any dilution required for the barbeque sauce. If marinating overnight, remove the beef from the refrigerator at least one hour before grilling.
2. Prepare the charcoal or gas grill for direct cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the wood for smoking (pecan, oak, or any other wood can be used) for one hour if desired. I use dry and not soaked wood.
3. If using a charcoal grill, arrange the lighted coals on one half of the grill to produce a very high heat. The side of the grill with the coals (the “hot” side) will be used to grill the beef and the side without the coals (the “cool” side) will be used for smoking the beef. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for direct cooking. Clean the grill grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the beef from sticking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
4. Place the beef on the hot side of the uncovered grill for 1½-2 minutes until browned. Turn the beef over to brown the other side for 1½-2 minutes. Move the beef to the cool side of the grill when browning is complete.
5. Cover the grill and allow to smoke for 3 minutes. Remove the beef from the grill and allow to rest for 5 minutes before serving. Be careful not to overcook the beef. The temperature of your fire and previous experience with your grill will determine the total cooking time for the beef.