La Kalbi Recipe

Prepare meat

If ribs are thicker than 1/4" slice, ask the butcher to cut thin (LA-style) or partially freeze and slice across the bone about 1/8–1/4" thick. Pat the ribs dry with paper towels and place in a large shallow dish or zip-top bag.

Combine marinade (base)

In a medium bowl combine 1 cup soy sauce, 1/2 cup packed brown sugar, 2 tbsp mirin, 1 tbsp sesame oil, 2 tbsp water and 1 tsp coarse black pepper. Whisk until sugar dissolves.

Prep aromatics

Peel the garlic cloves and ginger. Peel and quarter the onion and the pear. Roughly chop the green onions. Place garlic, onion, pear, ginger and green onions in a blender or food processor.

Puree to a paste

Pulse/blend until you have a fine, slightly wet paste (use a splash of water or a tablespoon of the soy mixture if needed to help blending). Scrape down the sides so the paste is uniform.

Combine with marinade

Stir the pureed aromatics into the soy-brown sugar mixture until fully incorporated. Taste and, if desired, whisk in 1 tsp gochujang for heat. Add 2 tbsp toasted sesame seeds now or reserve some for garnish.

Pour the marinade over the prepared ribs in the dish or zip-top bag, making sure each piece is well coated. Press out air and seal (if using a bag) and massage the meat so marinade distributes. Refrigerate and marinate at least 4 hours, preferably overnight (12–24 hours) for maximum flavor. Flip or knead the bag once or twice during marinating so all pieces marinate evenly.

Preheat grill

About 20 minutes before grilling, remove ribs from refrigerator to come close to room temperature. Preheat a gas or charcoal grill to high (about 450–550°F / 230–290°C). Clean and oil the grates: brush grate and lightly oil with neutral oil.

Prepare for grilling

Shake off excess marinade from the ribs (excess will burn). Lightly brush both sides of each piece with 1 tsp neutral oil. Season very lightly with 1/2 tsp salt distributed across the batch if you prefer more direct seasoning (remember marinade is salty).

Grill the ribs

Place ribs on hot grill in a single layer. Grill 1.5–2 minutes per side until good char marks form and the meat is just cooked through (thin LA-style ribs cook quickly). Avoid overcooking; the goal is a slightly caramelized exterior and tender interior. If flare-ups occur, move meat briefly to cooler zone.

Rest and garnish

Transfer grilled kalbi to a platter and let rest 3–5 minutes. Sprinkle remaining toasted sesame seeds and chopped green onion or cilantro. Serve with lime or lemon wedges for squeezing over, and serve hot with steamed rice, kimchi, and lettuce leaves for ssam if desired.