Korean Kalbi Short Ribs

Name: Korean Kalbi Short Ribs
Cuisine: Korean
Ingredients: ¼ cup plus 2 tablespoons granulated sugar or packed light brown sugar; ¼ cup plus 2 tablespoons granulated sugar or packed light brown sugar; ¼ cup toasted sesame oil; 6 to 8 garlic cloves; 2 tablespoons gochujang (Korean red pepper paste) or sriracha (optional); 4 to 5 pounds flanken-cut beef short ribs; 1 cup water; 2 tablespoons ganjang (Korean soy sauce) or Japanese soy sauce such as Kikkoman; 2 tablespoons ganjang (Korean soy sauce) or Japanese soy sauce such as Kikkoman; 2 tablespoons ganjang (Korean soy sauce) or Japanese soy sauce such as Kikkoman; 2 tablespoons ganjang (Korean soy sauce) or Japanese soy sauce such as Kikkoman; 2 tablespoons rice vinegar or white vinegar; 2 tablespoons rice vinegar or white vinegar; 2 tablespoons vegetable oil; Toasted sesame seeds and sliced scallions, both green and white portions, and lettuce leaves; Toasted sesame seeds and sliced scallions, both green and white portions, and lettuce leaves; Toasted sesame seeds and sliced scallions, both green and white portions, and lettuce leaves; Additional gochujang or sriracha (optional); Additional gochujang or sriracha (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

We believe you can never have too many recipes for barbecued short ribs, so we’ve added several new ones to this edition. Few things are a better investment of time and money than short ribs—they soak up a world of flavors as well as they soak up smoke. It’s much easier now to find true Korean seasonings than when we first updated Smoke & Spice a decade ago, and kalbi (sometimes spelled galbi), t

Ingredients

Asia
Korea
Main course

Ingredients

Method