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…