Kalbi (Korean Short Ribs)

Kalbi is one of the popular menu items seen at Korean BBQ restaurants. The cut of the meat is important, a flanken-style short rib also known as Korean short ribs or LA style short ribs, commonly cut into ½-inch thick slices. If you only find thick cut short ribs, they can be butterflied to be made thinner. Either way, look for quality beef with heavy even marbling which brings great flavor with high heat cooking. The marinade is known for its sweet and salty flavor profile but it also acts as a tenderizer, typically from Korean pears or grated onion. The sauce gets massaged into the meat, but it takes time to fully marinate. Since it is recommended to rest overnight, you can make the sauce in advance and keep it refrigerated in a small jar.

In many Korean restaurants and households, the meat is cooked at the table where each person can cook the meat to their preferred doneness. At home charcoal grills still reign supreme, but a gas grill, or cast iron pan are great alternatives. No matter what method you use, take a moment to create a charred crust on the meat before you turn it. Without this step, the meat won’t caramelize and will most likely steam. Scissors dedicated for food are a favorite tool to cut up the beef in between the bones when just before serving, which also acts as a handle if you choose to eat them with your hands. Serve the Kalbi right off the grill with bowls of steamed rice, kimchi and fresh red leaf lettuce to wrap the meat and rice in. A crisp cold beer is welcome too.