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Moist and flavorful Korean BBQ Kalbi are so easy to make and grill up in no time. They’re so addicting, it will be hard to eat just one!
One of G’s favorite weekend activities is barbecuing outdoors. Any reason is good enough reason for him to get the charcoal going. Seriously, he’s the only person I know who would go to all the trouble of firing up the grill to cook 2 burger patties when a cast iron skillet would have done the job just as well.
The man sure is at his happiest manning his beaten-down grill and tending to his prized meat. With an ice cold beer in hand, of course.
Made with barley, hops, and water, it’s light, refreshing, and pairs well with these grilled Korean BBQ kalbi and almost everything and anything you can throw on the grill.
G was so excited about our summer cookout, he basically planned the whole thing! From picking up a 12-pack of Heineken at our neighborhood Ralph’s (click here to find Heineken near you) and preparing our various side dishes to marinating the Korean BBQ Kalbi and grilling them, he made the whole shindig happen. He even saved a few dollars on the beer using a mobile rebate!
All I had to do was stretch comfortably on our lawn chair, with a good book in one hand and a perfectly chilled Heineken in the other, and wait for my food to be served like a queen for a day. It was an awesome summer afternoon, indeed. 🙂
Korean barbecue (Gogigui) refers to the Korean cooking method of grilling beef, pork, and/or chicken at the diner’s table using gas grills built into the table itself or portable stoves set on the table. One of the most popular types of meat in this style of cooking is Galbi which is made of beef short ribs marinated in a mixture of soy sauce, sugar, garlic, and onions.
These succulent beef ribs are definitely our favorite when we visit our go-to Gogigui restaurant. A delightful marriage of sweet and salty, they’re absolutely addicting! Unfortunately, Kalbi can get pretty pricey, especially when it takes a good few pounds to satiate our hefty appetites. Since we seem to crave it almost every
day week, I resolved to learn how to make them at home. My first tries, though, were close to a fail. They were delicious but missing a certain hint of flavor I couldn’t put my finger on.
That missing hint of flavor I couldn’t put my finger on? Pears. Pureed pears, to be exact, give this Korean BBQ kalbi the finger-licking, lip-smacking goodness we love!
Nothing says summer more than the smell of barbecue in the air and nothing is better than family and friends gathered together for a backyard BBQ. So, my peeps, fire up the pit, grill up a batch of these short ribs, pop a bottle (or two) of Heineken and savor the beautiful outdoors. Life is good.
- 4 pounds beef short ribs
- 1 large pear, peeled, seeded and quartered
- 1 head garlic, peeled
- 1 small onion, peeled and quartered
- 1 thumb-size ginger, peeled and sliced
- 1 cup soy sauce
- 1 cup brown sugar
- 1/4 cup rice vinegar
- 3 tablespoons sesame oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup green onions, chopped
- 1/2 teaspoon sesame seeds
- Under cold running water, rinse short ribs and drain very well.
- In a food processor, process pear, onions, garlic, and ginger until pureed (the texture of applesauce).
- In a bowl, combine soy sauce, sugar, rice vinegar, sesame oil, salt, and pepper. Stir until sugar and salt are dissolved. Add puree pear mixture, green onions and sesame seeds. Stir until well-combined.
- Add beef short ribs, massaging meat. Cover and marinate in the fridge for at least 4 hours or overnight for best results. Drain ribs from marinade and bring to room temperature.
- Heat the grill to high. Arrange short ribs in a single layer on hot grill and grill for about 2 to 4 minutes on each side or until slightly charred and tender. Cut between bones, if desired.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”