Holy Kalbi Recipe
Make Holy Kalbi Recipe in just 14h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Short Ribs (Kalbi)
Finishing & Serving
Method
Marinated Short Ribs (Kalbi)
- 1
Prepare ribs
Trim any large puddles of fat from the short ribs. If your ribs are not pre-cut flanken-style, ask your butcher to slice across the bone 1/4–1/2" thick. Lightly score the meat surface (short shallow diagonal cuts) to help marinade penetrate.
- 2
Make the marinade
In a large mixing bowl combine 1 cup soy sauce, 1 cup packed brown sugar, 1 cup water, 2 tbs mirin, 1 tbs rice vinegar, 2 tsp sesame oil, 2 tbs toasted sesame seeds, 6 cloves finely minced garlic, 2 tbs finely grated ginger, the grated pear, 1 tsp black pepper and 1 tsp gochujang (if using). Stir until sugar mostly dissolves and everything is evenly incorporated.
- 3
Add aromatics
Reserve the green parts of 2 of the scallions for garnish; thinly slice the remaining 4 stalks (white and green parts) and stir them into the marinade.
- 4
Marinate the ribs
Place the short ribs in a large zip-top bag or shallow non-reactive pan in a single layer or slightly overlapped. Pour the marinade over the ribs, pressing out excess air from the bag and sealing, or cover the pan tightly. Massage marinade into the meat to ensure contact. Refrigerate for at least 6 hours and preferably overnight (12–24 hours) for best flavor penetration. Turn the bag or flip the ribs once or twice while marinating so all pieces soak evenly.
- 5
Bring to temperature before cooking
Remove the ribs from the refrigerator 30–45 minutes before cooking to take the chill off. This helps them cook evenly on the grill or in the pan.
Grill / Cook & Finish
- 6
Preheat and prepare grill
Preheat a gas or charcoal grill to high heat (about 450–550°F / 230–290°C). Clean and oil the grates lightly: dip a folded paper towel in oil and, using tongs, rub the grates (or brush with oil). If using a heavy cast-iron pan or griddle, heat it over medium-high until very hot and brush with 1 tsp oil.
- 7
Remove excess marinade
Take ribs from the marinade and let excess drip off for 1–2 minutes. Reserve the marinade for basting if you will cook it down (see note). Pat lightly with paper towel if very wet — excess marinade causes flare-ups and heavy charring.
- 8
Cook the ribs
Place short ribs on the hot grill perpendicular to the grates so they sear. Cook 2–3 minutes per side for thin 1/4" slices, or 3–4 minutes per side for thicker 1/2" slices, until nicely charred at the edges and cooked to medium-rare/medium (internal temperature about 130–140°F / 54–60°C). Avoid overcooking; kalbi is best with some juiciness. If flare-ups occur, move pieces briefly to a cooler area.
- 9
Optional: reduce reserved marinade
While the ribs cook, pour the reserved marinade into a small saucepan and bring to a rolling boil for at least 3–5 minutes to kill bacteria, then simmer 4–6 minutes until slightly thickened. Brush a small amount onto ribs in the last 30–60 seconds of cooking for extra gloss and flavor (do not use raw marinade).
- 10
Rest and garnish
Transfer cooked ribs to a platter and let rest 3–5 minutes. Sprinkle with the reserved thinly sliced green onions and 1 tbs extra toasted sesame seeds. Add optional crispy shallots or sliced chile if using.
- 11
Serve
Serve hot with lettuce leaves and kimchi for ssam (wraps) or steamed rice. Offer extra sliced green onions and sesame seeds at the table. Leftover kalbi can be sliced further and used in bowls or tacos.