Korean BBQ Beef Kalbi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 5 cloves garlic finely minced
- 1 c apple sauce or Asian pear pureé
- 1 small onion finely diced
- ½ c soy sauce
- ¼ c water
- ¼ c mirin
- ¼ c honey
- ¼ c scallions finely chopped
- 2 tbsp toasted sesame seeds
- 1 tsp sesame oil
- 1 Tbsp Black pepper
- 2 LB short rib beef cut across about 1/2 " thick or flank steak skirt steak, or London Broil
In a large bowl, combine the garlic, fruit pureé, onions, soy sauce, water, mirin, honey, chopped scallions, sesame seeds, sesame oil, and black pepper. Mix well.
Add the short ribs and coat them well and marinade for 1-2 hours or overnight.
Heat the BBQ grill until hot. Grill each ribs pieces until the outside is brown but not burnt. Serve with lettuce and doenjang - Korean miso paste.
The marinade can be used with about 2 lbs. of meat - chicken, short ribs, flank steak or London broil or any other cut of meat that is good for grilling or broiling. It can also be used with vegetables.
While grilling on a BBQ grill is the best, you can also pan fry. If you pan fry, use about 1 tsp of oil to start. The oil from the beef will be plenty to cook the meat. You can use a little bit of olive oil when you cook vegetables.
Boil the leftover marinade after I marinade the meat. You cannot re-use the leftover marinade but you can bring it to boil and use it as an extra sauce. Refrigerate any unused marinade in a glass jar for up to a week.
Calories: 383kcal | Carbohydrates: 13g | Protein: 36g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 1732mg | Potassium: 796mg | Fiber: 2g | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 4.3mg | Calcium: 85mg | Iron: 5.4mg