Korean Short Ribs (Kalbi Beef) Recipe
Korean Short Ribs (Kalbi Beef) is a flavorful and tender dish made by slow-cooking beef short ribs in a savory, sweet, and slightly spicy marinade. This traditional Korean-style recipe infuses the meat with soy sauce, garlic, ginger, and sesame oil, making it perfect for a comforting family meal served with white rice.
- Prep Time: 15 minutes
- Cook Time: 6 hours 10 minutes
- Total Time: 6 hours 25 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
Main Ingredients
- 4-6 pounds beef short ribs
- 1 cup soy sauce
- 1 cup beef broth
- 2 Tablespoons rice vinegar
- 1/2 cup dark brown sugar
- 1/2 Tablespoon black pepper
- 1 Tablespoon sesame oil
- 5 cloves garlic, minced
- 1 Tablespoon ginger, minced
- 1 medium yellow onion, thinly sliced
- 1 teaspoon red pepper flakes (optional) or 2 tablespoons Gochujang
- 2 Tablespoons cornstarch
- 1/4 cup cold water
Garnish
- 2-3 green onions, sliced on the diagonal into 1-inch pieces
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the Short Ribs: Arrange the beef short ribs in the bottom of a slow cooker and sprinkle the thinly sliced yellow onion evenly over the ribs.
- Make the Marinade: In a mixing bowl, combine soy sauce, beef broth, rice vinegar, dark brown sugar, black pepper, sesame oil, minced garlic, minced ginger, and red pepper flakes (or gochujang if using). Stir well to blend all the flavors.
- Slow Cook the Ribs: Pour the marinade mixture over the short ribs and onions in the slow cooker. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the ribs are fork-tender and infused with flavor.
- Thicken the Sauce: About 20 minutes before serving, whisk the cornstarch into the cold water to create a slurry. Pour this mixture into the slow cooker and stir to combine with the cooking juices. Cover and cook for another 20 minutes to allow the sauce to thicken slightly.
- Serve: Remove the ribs from the slow cooker and transfer them to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Use a fat separator to strain and remove excess fat from the sauce, then serve the sauce alongside the ribs over white rice for an authentic Korean dining experience.
Notes
- The red pepper flakes can be substituted with gochujang for a more traditional Korean heat and flavor.
- Using a fat separator to remove excess fat from the cooking liquid results in a cleaner, less greasy sauce.
- For best results, use bone-in short ribs for deeper flavor and tenderness.
- This dish pairs perfectly with steamed white rice or kimchi for an authentic Korean meal.
- You can prepare the marinade a day ahead and marinate the ribs overnight in the refrigerator for enhanced flavor.
Find it online: https://justsosavory.com/korean-short-ribs-kalbi-beef-recipe/
