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Beef Kalbi

Beef Labor Day Asian Korean Grilling Marinating BBQ Dinner Party Picnic Summer Ribs Kalbi Main Dish Easy
Beef Labor Day Asian Korean Grilling Marinating BBQ Dinner Party Picnic Summer Ribs Kalbi Main Dish Easy
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Beef Kalbi
4 to 6 servings Easy
(18) Total: Active:
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Ingredients (11)

  • 1/2 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/3 cup Korean malt syrup
  • 4 scallions, trimmed and minced
  • 4 medium garlic cloves, finely chopped
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons soju
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds Korean-style (flanken cut) beef short ribs (cut 1/4 inch thick across the ribs)
  • 1 tablespoon toasted sesame seeds, for garnish
Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.
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Tip
How to Store Ribs
Raw pork ribs can be refrigerated in their original packaging. The meat typically stays fresh for three to five days, but can last even longer if it remains unopened.
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Tip
How to Freeze Ribs
Overwrap pork ribs in their original packaging with aluminum foil, plastic wrap, or freezer paper. Ribs can last from four to six months in the freezer.
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Next: How to Thaw Ribs
Tip
How to Thaw Ribs
The fastest way to thaw ribs isn't necessarily the best. You can always use the defrost setting on your microwave and determine thawing time based on weight, but this may start to cook the meat. Alternatively, you can place the frozen ribs in a freezer bag and allow them to sit in a bowl of cold water. Continue to replace the cold water every 30 minutes. The most effective and time-consuming option is to place the ribs in the fridge, though a rack may take up for three days to fully thaw. Plan ahead!
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This is Korean barbecue at its best: thin slices of beef short rib marinated and grilled.

What to buy: Korean-style beef short ribs are much thinner than the more common English version. They should only be about 1/4 inch thick, with three rib bones attached. If you can’t find them, other cuts of beef or ribs can be used (cooking times may vary).

Korean malt syrup or mool yut is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online, but if you can’t find it you can substitute half the amount of barley malt syrup, light corn syrup, honey, or sugar.

Soju is a distilled liquor made from grain or sweet potato and can be found in Asian markets or specialty liquor stores.

Game plan: These ribs are fairly fatty and can cause flare-ups on the grill. Space them at least 1 inch apart (grill in batches if necessary) to prevent grease fires.

This recipe was featured as part of our Korean barbecue menu.

by Kate Ramos

Instructions

  1. 1Combine juice, soy sauce, malt syrup, scallions, garlic, sesame oil, brown sugar, soju, and pepper in a medium nonreactive bowl. Whisk until completely incorporated.
  2. 2Place ribs in a large resealable plastic bag or a nonreactive dish and cover with marinade. Toss the meat in the marinade until well coated. Seal and refrigerate 12 hours or overnight.
  3. 3Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove ribs from the refrigerator and let sit at room temperature while the grill is heating, at least 20 minutes.
  4. 4Remove ribs from marinade and let excess drip off. Grill, spaced 1 inch apart, until well done and crispy on the edges, about 5 minutes per side (look out for flare-ups). Remove to a platter, sprinkle with sesame seeds, and serve.
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