Beef Short Ribs (Kalbi)
Author: Cecilia Hae-Jin Lee
  • 5 pounds cross-cut beef ribs; (sold as kalbi or flanken ribs)
  • 1 onion; minced
  • 1 garlic clove; minced
  • 1/3 Cup soy sauce
  • 1/4 Cup sugar
  • 1/2 Cup Korean malt syrup
  • 2 Tablespoons Korean sesame oil
  • 1 teaspoon freshly-ground black pepper
  1. Wash meat thoroughly in cold water and pound lightly with blunt edge of knife or clean hammer to tenderize until slightly flattened; or soak meat in basin of cold water for about an hour. Drain and blot dry with paper towels.
  2. Combine onion, garlic, soy sauce, sugar, malt syrup, oil and pepper in medium bowl. Marinate the meat by layering, pouring the soy mixture between layers in 13- by 9-inch dish. Or mix meat with soy mixture in large bowl. Cover and refrigerate 3 hours or preferably overnight.
  3. Grill ribs over medium-high heat until well done, about 4 to 6 minutes a side.
This recipe yields 6 servings.

Each serving: 447 calories; 118 mg sodium; 100 mg cholesterol; 24 grams fat; 18 grams carbohydrates; 35 grams protein; 0.12 gram fiber.

NOTES : Recipe by Cecilia Hae-Jin Lee, a freelance writer and artist based in the Los Angeles area.
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