Korean Grilled Short Ribs

Kalbi Kui

Preparation info
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By Steven Raichlen

Published 1998

  • About

Mention kalbi to a Korean and watch his mouth water. Beef short ribs are something of a national obsession here, served braised to fall-off-the-bone tenderness or savored in the delicate soups and soulful stews for which the Land of Morning Calm is famous. But the most popular way to eat kalbi is grilled (kui). Korean chefs have developed an ingenious method for handling this flavorful but hard-to-eat cut of beef: The meat is sliced and butterflied to create a long, pap