Archive for February, 2009


Kalbi Beef

Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce (Korean soy sauce). In Korean language, galbi literally means “rib” and can often indicate uncooked ribs. In addition, the dish’s full name is galbi gui, although “gui” (grilling) is commonly excluded to refer to it. Galbi is a versatile dish, from chicken to pork, to the authentic beef short ribs, this recipe can be made with various meats. In this case, I’m using skirt steaks

  • 5 pounds Korean style beef short ribs
  • 1 cup Brown Sugar, packed
  • 1 cup Soy Sauce
  • 1/2 cup water
  • 1/4 cup Mirin (rice wine)
  • 1 small Onion, peeled and finely grated
  • 1 small Asian pear, peeled and finely grated (w/ juices)
  • 4 tablespoons minced garlic
  • 2 tablespoons Dark Sesame Oil
  • 1/4 teaspoon Black Pepper
  • 2 Green Onions, thinly sliced (optional)
  • Sesame Seeds (for garnish)

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

Heat grill to medium-hot. Remove meat from bag, and discard the marinade. Grill meat, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions and/or sesame seeds, if desired.




Caramelize – The process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar. Either way, be careful not to burn.