Grilled (or not) Kalbi
with cauliflower 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
- Cauliflower florets - 1 lb , florets
- Butter - 1 Tbsp
- 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
- Bragg's / coconut aminos - 1/2 cup
- Water - 1/4 cup
- Vinegar, rice - 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
- Honey - 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
- Hot sauce (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, aminos, water (portion for kalbi), rice vinegar, 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), honey, salt, and red pepper flakes in a microwave-safe bowl. Heat for 1 minute and stir until honey dissolves. Stir in vinegar (portion for pickles). 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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Cauliflower rice - (Skip if made ahead for Wednesday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (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 cauliflower rice was made ahead, reheat in the microwave.
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Set out cauliflower rice, cucumbers, lettuce, green onions, kimchi, hot sauce, 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, aminos, water (portion for kalbi), rice vinegar, 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), honey, salt, and red pepper flakes in a microwave-safe bowl. Heat for 1 minute and stir until honey dissolves. Stir in vinegar (portion for pickles). 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)
-
Cauliflower rice - (Skip if made ahead for Wednesday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
-
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.)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
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).
-
If cauliflower rice was made ahead, reheat in the microwave.
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Set out cauliflower rice, cucumbers, lettuce, green onions, kimchi, hot sauce, pickled radish, and kalbi. Let everyone assemble their rice bowls at the table. Enjoy!
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