Korean Grilled Short Ribs for a Charcoal Grill—Kalbi

Published May 1, 2007. From Cook's Illustrated.

Why this recipe works:

Butchering the short ribs properly proved to be the most important step in developing our grilled Korean short ribs recipe. Using English-style short ribs (the cut most widely available in markets), we made four slices from each rib, evening them out with a quick pounding. The right marinade… read more

Butchering the short ribs properly proved to be the most important step in developing our grilled Korean short ribs recipe. Using English-style short ribs (the cut most widely available in markets), we made four slices from each rib, evening them out with a quick pounding. The right marinade was also critical—pear puree turned out to be a key ingredient. The pear balanced the acidity of the rice vinegar, adding sweetness and a fruit flavor.

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Buying Ribs

It's difficult to find the style of short ribs traditionally used in Kalbi in American markets. Here's the best cut to use instead.

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Serves 4 to 6

If pressed for time, a 1-hour marinade will provide sufficient flavor, but it will not tenderize the meat as well as a longer marinade. Make sure to buy English-style 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; see modified instructions in step 5). For a spicier marinade, add 1/2 teaspoon or more hot red pepper flakes. Serve with steamed rice, kimchi (spicy pickled vegetables), and, if available, a spicy bean paste called gochujang. Traditionally, all these ingredients are wrapped in a lettuce leaf and eaten like a taco.

Ingredients

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