Kalbi (Korean Grilled Beef Ribs)

Name: Kalbi (Korean Grilled Beef Ribs)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 lb. bone-in beef short ribs, cut crosswise, about 3" thick; 1 ⁄ 2 cup fresh pineapple juice; 1 ⁄ 4 cup soy sauce; 1 ⁄ 4 cup sugar; 2 tbsp. rice wine vinegar; 2 tbsp. sesame oil; 2 tbsp. sesame seeds, lightly toasted, plus more for garnish; 2 tsp. freshly ground black pepper; 5 cloves garlic, mashed into a paste; 1 small white onion, grated; 2 scallions, thinly sliced; Gochujang (Korean hot pepper paste), for serving; Kimchi, for serving (optional); Green leaf lettuce, for wrapping

Serves
serves 4

LANDON NORDEMAN

Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish. Ask your butcher for bone-in short ribs cut in half crosswise.

Ingredients

1 lb. bone-in beef short ribs, cut crosswise, about 3" thick
¹⁄₂ cup fresh pineapple juice
¹⁄₄ cup soy sauce
¹⁄₄ cup sugar
2 tbsp. rice wine vinegar
2 tbsp. sesame oil
2 tbsp. sesame seeds, lightly toasted, plus more for garnish
2 tsp. freshly ground black pepper
5 cloves garlic, mashed into a paste
1 small white onion, grated
2 scallions, thinly sliced
Gochujang (Korean hot pepper paste), for serving
Kimchi, for serving (optional)
Green leaf lettuce, for wrapping

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Instructions

Step 1

Slice short ribs (see "Cutting Kalbi"); place in a bowl. Whisk juice, soy, sugar, vinegar, oil, sesame seeds, pepper, garlic, and grated onion in a bowl; rub mixture over ribs. Cover and refrigerate for 45 minutes.

Step 2

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see Grilling 101). Brush marinade onto ribs; cook on hottest part of grill, flipping once, until charred in spots and cooked to desired doneness, 2-4 minutes for medium rare. If outside starts to burn before beef is fully cooked, move to cooler section of grill until done. Garnish with sesame seeds and scallions; serve with gochujang, kimchi, and lettuce leaves for wrapping.

Slice short ribs (see "Cutting Kalbi"); place in a bowl. Whisk juice, soy, sugar, vinegar, oil, sesame seeds, pepper, garlic, and grated onion in a bowl; rub mixture over ribs. Cover and refrigerate for 45 minutes.
Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see Grilling 101). Brush marinade onto ribs; cook on hottest part of grill, flipping once, until charred in spots and cooked to desired doneness, 2-4 minutes for medium rare. If outside starts to burn before beef is fully cooked, move to cooler section of grill until done. Garnish with sesame seeds and scallions; serve with gochujang, kimchi, and lettuce leaves for wrapping.