Kalbi (Korean Style Bone-In Beef Short Ribs) With Yogurt Sauce
Kalbi (Korean Style Bone-In Beef Short Ribs) With Yogurt Sauce
- 2 kg bone-in beef short ribs (cut 8 to 12mm thick across bones)
- salt and freshly ground pepper
- 1 clove garlic (finely minced)
- 2 teaspoons fresh lemon juice (divided)
- 1 teaspoon lemon zest
- 1/2 large onion (minced)
- 2 tablespoons sesame oil
- 3/4 cup soy sauce
- 3/4 cup water
- 3 tablespoons white vinegar
- Preparation
- Add all marinade ingredients (soy sauce, water, white vinegar, sesame oil, minced onion, minced garlic, brown sugar, white sugar, and black pepper) into a gallon bag. Submerge the bone-in short beef ribs in the bag. Refrigerate for at least 4 hours or overnight.
- Prepare yogurt sauce by combining Greek yogurt, finely minced garlic, lemon zest, lemon juice, salt and pepper. Refrigerate until ready to eat.
- Cooking/Assembly
- Grill short ribs for 3-4 minutes per side, until you reach desired doneness
Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 20cm in length, lined on 1 side with 1cm thick rib bones. The thin slices make for fast cooking on the grill. The long marinating time is essential for flavor penetration. Don't skip the overnight marinade if possible.
Storage: Cooked ribs keep for 3 days refrigerated
Nutritional Notes: High protein, contains dairy