Kalbi Ribs Recipe
Includes rice and a choice of macaroni salad or tossed salad.
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Ingredients
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Kalbi Ribs
Rice
Macaroni Salad (optional)
Tossed Salad (optional)
Method
Kalbi Ribs
- 1
Marinate the Ribs
In a large bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Mix well until the sugar has dissolved. Add the beef short ribs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
- 2
Grill the Ribs
Preheat your grill or grill pan over medium-high heat. Remove the ribs from the marinade, letting the excess drip off. Grill the ribs for about 5-7 minutes on each side, or until nicely charred and cooked to your desired doneness. Sprinkle with chopped green onions and sesame seeds before serving.
Rice
- 3
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for about 18-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Macaroni Salad (optional)
- 4
Prepare the Macaroni Salad
Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to stop the cooking process. In a large bowl, combine the cooked macaroni, mayonnaise, diced celery, diced green bell pepper, grated carrots, salt, and black pepper. Mix well and refrigerate for at least 30 minutes before serving.
Tossed Salad (optional)
- 5
Prepare the Tossed Salad
In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper to taste. Toss gently to combine and serve immediately.
