Kalbi Beef Bowl with Kimchi (Korean Short Ribs)
These flavorful kalbi ribs are marinaded in a mixture of pear, ginger and garlic. Serve with rice and kimchi for the perfect bite!
Servings: 4 servings
Calories: 447kcal
Cost: $10
Equipment
Ingredients
Kalbi Marinade
- 2 pounds Korean short ribs also called flanken ribs
- 1 large Asian pears seeds removed and cut into chunks
- 1 small yellow onion cut into chunks
- 4 garlic cloves roughly chopped
- ¼ cup Korean chili pepper
- 3 tablespoons sesame oil
- 2 tablespoons shoyu or other soy sauce
- 2 scallions roughly chopped
- 1 inch piece of ginger peeled and grated or chopped well
Instructions
- Make the Kalbi Marinade. In a blender or food processor, add all of the marinade ingredients and blend to form a loose paste.
- Dry the flanken ribs with paper towels and add the ribs to a wide shallow dish or bowl and pour mixture over it, making sure to toss well so everything is coated evenly. Cover and marinate the kalbi ribs in refrigerator for at least 8 hours to overnight.
- When ready to cook, pre-heat the grill pan or outdoor grill to high heat and brush with a high heat cooking oil, such as avocado oil.
- Drip off any excess marinade from the kalbi ribs and cook the Korean short ribs for 2-3 minutes on each side until cooked through and charred on the outside.
- Once done, serve the grilled kalbi ribs in a bowl filled with cooked rice, kimchi, over easy egg and garnish with furikake and green onions.
Notes
- Marinate the short ribs for 8 hours to overnight but no longer than 12 hours.
- Shake off or wipe off any excess marinade before grilling.
- If Asian pear isn't available, substitute with bosc pear.
Nutrition
Calories: 447kcal | Carbohydrates: 16g | Protein: 34g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 98mg | Sodium: 617mg | Potassium: 801mg | Fiber: 2g | Sugar: 7g | Vitamin A: 106IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 4mg