Kalbi - Korean Barbecued Ribs


Recipe By :    Cook's Illustrated May 2007
Serving Size : 4 Preparation Time :0:50
Categories :   Beef


1 each pear -- ripe
4 cloves garlic -- peeled
4 teaspoons ginger -- chopped
1/2 cup soy sauce
2 tablespoons sesame oil
6 tablespoons sugar
1 tablespoon rice vinegar
3 each scallion -- sliced thin
5 pounds beef short ribs
vegetable oil -- as needed


Per Serving (excluding unknown items): 2393 Calories; 213g Fat (80.5% calories from fat); 84g Protein; 31g Carbohydrate; 2g Dietary Fiber; 431mg Cholesterol; 2339mg Sodium. Exchanges: 0 Grain(Starch); 12 Lean Meat; 1 Vegetable; 1/2 Fruit; 29 1/2 Fat; 1 1/2 Other Carbohydrates.



1) Process pear, garlic, ginger, soy sauce, oil, sugar, and vinegar in food processor until smooth, 20-30 seconds. scaping down sides of bowl as needed. Transfer to medium bowl and stir in scallions.

2) Spread one-third of marinade in 13 x 9 inch pan or other suitable container that will hold ribs in 2 layers. Place half of meat in single layer over marinade. Pour half of remaining marinade over meat, followed by remaining meat and marinade. Cover tightly with plastic wrap and place in refrigerator. Marinate ribs for at least 4 hours and up to 12 hours, turning meat once or twice to ensure that it marinates evenly.

3) Preheat the grill for 15 minutes.

4) Grill half of meat directly over coals, turning 3 or 4 times, until well browned on both sides. 7-12 minutes. If flare-ups occur, move meat to cooler side of grill until flames die down. Move first batch of meat to coooler side of grill and repeat browning with second batch. Transfer second batych of meat to platter, Return first batch of meat to hot side of grill and warm for 30 seconds; transfer to platter and serve immediately.

Preparation Notes

If pressed for time, a one hour marinade will provide sufficient flavor, but it will not tenderize the meat as well as a longer marinade. Make sure to buy English-styl ribs that have at least 1 inch of meat on top of the bone, avoiding ones that have little meat and large bones. Two pounds of boneless short ribs at least 4 inches long and 1 inch thick can be used instead of bone-in ribs. Alternatively, 2 1/2 pounds of thinly sliced Korean style ribs can be used (no butchering is required, recipe follows). For a picier marinatde, add 1/2 teaspoon or more hot red pepper flakes. Serve with steamed rice, kimchi, and, if available, a spicy bean paste called gochujang. Traditionally, all these ingredients are wrapped in a lettuce leaf and eaten like a taco.

Ribs should have meat removed from the bone, trimmed of excess fat, and sliced widthwise at angle into 1/2 to 3/4 inch thick pieces, and pounded 1/4 inch thick.

Made for Georgie 4/22/07