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Grilled (or not) Kalbi
with rice / lettuce / cucumbers / kimchi / pickled radish

Active: 50 Total: 70

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.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Rice:
  • Rice, uncooked white or brown - 1 cup
Korean Kalbi:
  • 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)
Pickled Radish:
  • 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
Rice Bowls:
  • 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

Nutrition Facts

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Choose Cooking Method

Prep

  1. Onions / Asian pear / Garlic / Ginger - Prep as directed. (Can be done up to 5 days ahead)

  2. 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)

  3. 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)

  4. 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)

  5. 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)

  6. 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

  1. Remove steak from marinade (discard marinade) and season on both sides with some salt and pepper.

  2. 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).

  3. If rice was made ahead, reheat in the microwave.

  4. Set out rice, cucumbers, lettuce, green onions, kimchi, gochujang, pickled radish, and kalbi. Let everyone assemble their rice bowls at the table. Enjoy!

Prep

  1. Onions / Asian pear / Garlic / Ginger - Prep as directed. (Can be done up to 5 days ahead)

  2. 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)

  3. 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)

  4. 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)

  5. 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)

  6. 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

  1. Remove steak from marinade (discard marinade) and season on both sides with some salt and pepper.

  2. 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).

  3. If rice was made ahead, reheat in the microwave.

  4. Set out rice, cucumbers, lettuce, green onions, kimchi, gochujang, pickled radish, and kalbi. Let everyone assemble their rice bowls at the table. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (20)
Gluten-free (3)
No ratings yet.
Paleo (0)
Vegetarian (7)

12 reviews

Since the marinade wasn’t on meat, we used it as a dressing too. Pickled radishes were really good. The bowl was fine, but not quite worth a repeat.

By: Jennifer
Posted: Sep 13, 2022
Diet: Vegetarian
0 Helpful

I made the meat in the slow cooker and it was amazing. Added other veggies to the dish (some squash we had) and some extra kimchi sauces

By: Julie
Posted: Aug 28, 2022
Diet: Original
0 Helpful

Loved this sauce with the tempeh, pickled radish and some gochujang sauce. Steaming the tempeh is key and we marinated this over night. Threw in some grilled vegetables (frozen).

By: Jenna
Posted: Aug 22, 2022
Diet: Vegetarian
0 Helpful

My husband kind of took this over and cooked the ribs in the oven in a cast iron skillet covered in foil at 275 for 3.5 hours and it was AMAZING.

By: Kathryn
Posted: Aug 21, 2022
Diet: Original
0 Helpful

The dish was tasty, but the short ribs absolutely did not cook the way the recipe stated (stovetop version). I've never cooked short ribs before so maybe I'm just clueless... but after about 30 minutes on heat, my apartment was full of smoke, the outsides of the pieces were blackened, and the temp at the center was still below 100F. I had to cut all the meat off the bones and put it back in the pan! I really enjoyed the flavors but it was way too time-consuming and frustrating to cook.

By: Kathryn
Posted: Aug 21, 2022
Diet: Original
0 Helpful

We ran out of soy sauce so I used some oyster sauce and Worcestershire instead. It seemed to work very well. Also roasted the radishes and drizzled them with brown butter, rather than pickling them. It was delicious.

By: Katrina
Posted: Aug 20, 2022
Diet: Original
0 Helpful