Since moving to Kansas City, I’ve become a huge fan of BBQ. We’ve only been here a couple of months and we’ve gotten barbecue like, ten times probably. We aren’t planning on being here forever, so obviously we need to get our fill while we have the chance. <- That’s the excuse I give myself whenever I look at the restaurant section of my monthly budget.
But long before I fell in love with American barbecue, I have loved Korean barbecue. Kalbi, or Galbi, is a popular dish where short ribs are marinated and then cooked over a hot grill. Don’t have a grill, or don’t want to grill? Well, it’s also delicious if you just use a cast iron skillet, like I did.
You can make these on the grill, which is more traditional, or you can just cook it up on your skillet. The marinade is delicious, and the enzymes from the kiwi help tenderize the meat perfectly. Yum!




L. A. Kalbi- Korean Barbeque Short Ribs
Ingredients
- 1-1 1/2 lb Korean style short ribs or other thin sliced meat
- 6 T soy sauce
- 3 T sugar
- 3 T sesame oil
- 2 T sesame seeds
- 1-2 cloves garlic grated
- 1-2 green onions chopped
- 1 kiwi
- pepper to taste
Instructions
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Combine all of the marinade ingredients except kiwi in a large resealable plastic bag and mix well. Remove flesh from kiwi, mush, and add to marinade. Add meat to plastic bag, remove air, and seal. Massage the marinade into the meat and marinate for 1 hour, turning occasionally. Remove from marinade and cook over high heat.
Recipe Notes
Adapted from: cookpad (japanese).
Make sure not to marinade too long, as the enzymes from the kiwi will continue to tenderize the meat while marinating.
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