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If you’re craving ribs with Asian flavors and you want it fast, I’ve got the PERFECT ANSWER – Grilled Korean Kalbi Short Ribs, done Wok Star Way.
My goal is always about the shortest way to achieve 3 things when cooking. Get authentic flavors by simplify long lists of ingredients and shorten the cooking process.
I got all excited when I found flanken beef short ribs at Costco recently. They cut the beef ribs across the ribs, the Asian way, so they are thinner, smaller to handle and cooks much faster. They also do this for pork ribs.
The traditional Kalbi recipe calls for Asian pears, but the Wok Star way is to improvise and substitute or do away with if not in season or difficult to find. I left out this ingredient all together. You won’t miss it, especially if you’ve never had it before.
Or you can just use any pear, it’s the sweetness you’re after. I personally don’t care for additional sugar of any kind because it masks the flavor of the actual ingredient, so you’re just tasting sugar.
I’ve prepared Kalbi two ways so far.
Here are guidelines for making Kalbi, as you know, I don’t use precise measurements for cooking!
While Kalbi is grilling, stir fry your vegetables, cook quinoa. Choose platter to serve. Lay your table.
Allow 2 strips of Kalbi per person with extra strips for seconds.
Zing broiler on high. I think there’s only one setting, ON or OFF.
Place Kalbi on grilling rack on top rack, closest to broiler.
Flip Kalbi as soon as you smell yummy aromas on first side, don’t overcook.
Let Kalbi crisp up a little, again don’t overcook because it’ll dry out.
One last tip, I like to grill just the first strip for everyone and serve. While we eat the first round, I grill the second strip.
1) San-J Tamari, garlic and ginger marinade
In a glass bowl, submerge ribs in a mix of tamari, scallions, ginger and garlic overnight in the fridge as instructed by most recipes. Then I had to pat the ribs dry. Some recipes said to throw away the marinade? So wasteful and I didn’t find the flavor was worth the effort.
2) Dry spice rub
This is my preferred method for grilling meat. It does away with long marinade times, ribs are not wet making them tough when grilled and yields BETTER FLAVORS than the overnight marinade. I literally sprinkle dry spice rub on both sides of Kalbi and grill, that’s it.
Try both and share in comments which you prefer or if you’re tried making Kalbi and your results. Food is all about personal taste.
I like the explanation of Kalbi/Galbi here.
Kalbi goes well with these dishes…
While you were all watching Super Bowl, I made this delicious Nearly Homemade Duck Noodle Soup in under 30 minutes! The Yu Choy and mushrooms I got from that new Chinese market, IFresh in North Miami were so good. And roast duck from King Palace.
Quick and easy! Try it for weeknight especially when it’s a little chilly and breezy. Yes, Miami has had a little spell. I even have this through summer, in my house, we can have soup noodles ANY DAY.
I love the process of making it. It’s very soothing. Then seeing it come together with bright crunchy vegetables and squishy mushrooms.
Often, I’ll use different vegetables for variety on another night, see bottom photo.
I don’t even know why I eat this dish out since it’s so easy especially when you have access to a Chinese restaurant or market that prepares Roast Duck or meats.
Keep Rice Noodles in your pantry so you can whip this up in no time. Here’s how…
1. Start by cooking rice noodles: add boiling water to rice noodles in pot and just cover with lid without stove turned on. Yes, it doesn’t need heat, they “cook” really fast. Check it after only 5-7 minutes, do a taste test for doneness. Just put lid on if you want it softer.
I was in a hurry and overdid it by boiling, oops. Big mistake. They got quite starchy, so I rinsed in colander in cold water to stop from cooking and added few dashes of Sesame oil to prevent from sticking. This is how you treat noodles.
2. Whilst noodles are “cooking.” Chop scallions, cilantro and shred ginger.
3. Using same pot, make soup starting with Kirkland chicken stock, seasonings you already have in your KIT – San-J tamari, sherry, white pepper plus small dollop of Huy Fong chili garlic sauce and Red Boat Fish Sauce. Throw in ginger. Adjust savory, spiciness to your liking!
4. Add duck pieces to soup to give flavor and warm through. Set in bowl.
5. Blanche Yu Choy and mushrooms in soup.
6. Boil hot water and warm up rice noodles in colander and add to bowl.
7. Boil soup to rolling boil. Pour soup over everything and garnish with chopped scallions, cilantro. Boom, done!
ENJOY!
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