Kalbi (Korean Grilled Beef Ribs)

Korean Grilled Beef Ribs (Kalbi)
Korean Grilled Beef Ribs (Kalbi)
Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish. Ask your butcher for bone-in short ribs cut in half crosswise.Landon Nordeman

Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish. Ask your butcher for bone-in short ribs cut in half crosswise.

Kalbi (Korean Grilled Beef Ribs)
Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish. Ask your butcher for bone-in short ribs cut in half crosswise.
Yield: serves 4

Ingredients

  • 1 lb. bone-in beef short ribs, cut crosswise, about 3" thick
  • 12 cup fresh pineapple juice
  • 14 cup soy sauce
  • 14 cup sugar
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. sesame oil
  • 2 tbsp. sesame seeds, lightly toasted, plus more for garnish
  • 2 tsp. freshly ground black pepper
  • 5 cloves garlic, mashed into a paste
  • 1 small white onion, grated
  • 2 scallions, thinly sliced
  • Gochujang (Korean hot pepper paste), for serving
  • Kimchi, for serving (optional)
  • Green leaf lettuce, for wrapping

Instructions

  1. Slice short ribs (see "Cutting Kalbi"); place in a bowl. Whisk juice, soy, sugar, vinegar, oil, sesame seeds, pepper, garlic, and grated onion in a bowl; rub mixture over ribs. Cover and refrigerate for 45 minutes.
  2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see Grilling 101). Brush marinade onto ribs; cook on hottest part of grill, flipping once, until charred in spots and cooked to desired doneness, 2-4 minutes for medium rare. If outside starts to burn before beef is fully cooked, move to cooler section of grill until done. Garnish with sesame seeds and scallions; serve with gochujang, kimchi, and lettuce leaves for wrapping.