Grilled (or not) Kalbi
with rice / lettuce / cucumbers / kimchi / pickled radish
The marinade for these Korean-style ribs is the real star with Asian pear to tenderize the meat and garlic and ginger to add flavor.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Rice, uncooked white or brown - 1 cup
- Onions, medium - 1/2 , chopped into large pieces
- Asian pears - 1 , chopped into large pieces (sub a regular pear or apple)
- Garlic - 3 cloves , peeled
- Ginger, fresh - 1 inch , peeled
- Soy sauce, low-sodium - 1/2 cup
- Water - 1/4 cup
- Brown sugar - 3 Tbsp
- Mirin - 1 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Beef, bone-in flank-style short ribs - 2 lbs (sometimes called LA galbi or Korean short ribs; sub flank or skirt steak)
- Radishes - 8 , thinly sliced
- Water - 1/2 cup
- Sugar - 2 Tbsp
- Salt - 1 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Vinegar, white - 1/2 cup
- Cucumbers - 10 oz , chopped
- Lettuce, green leaf - 1 head , leaves torn
- Green onions - 2 stalks , chopped, green and white parts combined
- Kimchi (opt) - for serving
- Gochujang (opt) - for serving
Choose Cooking Method
Prep
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Onions / Asian pear / Garlic / Ginger - Prep as directed. (Can be done up to 5 days ahead)
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Make marinade - In the bowl of a blender or food processor combine onions, Asian pear, garlic, ginger, soy sauce, water (portion for kalbi), brown sugar, mirin, and toasted sesame oil. (Can be done up to 5 days ahead)
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Marinate beef - (If prepping right before cooking, get grill heating when beef is nearly done marinating.) Combine beef and marinade. Tenderize beef with a fork. Marinate for at least 4 hours, but ideally for a day. (Can be done 1 day ahead)
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Make pickles - Slice radishes. Combine water (portion for pickles), sugar, salt, and red pepper flakes in a microwave-safe bowl. Heat for 1 minute and stir until sugar dissolves. Stir in white vinegar. Pour liquids over radishes and refrigerate for at least 20 minutes, but ideally at least a day. (Can be done up to 5 days ahead)
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Rice - (Skip if made ahead for Wednesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Cucumbers / Lettuce / Green onions / Kimchi - Prep as directed. (Note: You can tear the lettuce into small pieces to add to rice bowls or leave them whole to use as lettuce cups.)
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Make
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Remove steak from marinade (discard marinade) and season on both sides with some salt and pepper.
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Heat up grill to 500F / 260C. Clean grates and brush with some oil. Add steak to heated grill. Grill steak for ~3 minutes on each side with the cover closed. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
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If rice was made ahead, reheat in the microwave.
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Set out rice, cucumbers, lettuce, green onions, kimchi, gochujang, pickled radish, and kalbi. Let everyone assemble their rice bowls at the table. Enjoy!
Prep
-
Onions / Asian pear / Garlic / Ginger - Prep as directed. (Can be done up to 5 days ahead)
-
Make marinade - In the bowl of a blender or food processor combine onions, Asian pear, garlic, ginger, soy sauce, water (portion for kalbi), brown sugar, mirin, and toasted sesame oil. (Can be done up to 5 days ahead)
-
Marinate beef - Combine beef and marinade. Tenderize beef with a fork. Marinate for at least 4 hours, but ideally for a day. (Can be done 1 day ahead)
-
Make pickles - Slice radishes. Combine water (portion for pickles), sugar, salt, and red pepper flakes in a microwave-safe bowl. Heat for 1 minute and stir until sugar dissolves. Stir in white vinegar. Pour liquids over radishes and refrigerate for at least 20 minutes, but ideally at least a day. (Can be done up to 5 days ahead)
-
Rice - (Skip if made ahead for Wednesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Cucumbers / Lettuce / Green onions / Kimchi - Prep as directed. (Note: You can tear the lettuce into small pieces to add to rice bowls or leave them whole to use as lettuce cups.)
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Make
-
Remove steak from marinade (discard marinade) and season on both sides with some salt and pepper.
-
Heat up a grill pan or skillet over medium heat. Brush with some oil and add steak. Sear steak on both sides. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
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If rice was made ahead, reheat in the microwave.
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Set out rice, cucumbers, lettuce, green onions, kimchi, gochujang, pickled radish, and kalbi. Let everyone assemble their rice bowls at the table. Enjoy!
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