Korean BBQ - Kalbi & Bulgogi
This recipe combines tender short ribs with flavorful marinades and a mouthwatering sauce for a delicious Korean-inspired dish. The meat is slow-cooked to perfection and then coated with a savory Kalbi sauce that caramelizes under the broiler. The result is a dish that's sure to impress your taste buds with its bold and succulent flavors.
— Constant Cookbook
Ingredients
- The Meat
- 3-4 short rib slices per person
- 1/4 lb of Bulgogi per person
- 1 jar of Kalbi marinade
- 1 jar of Bulgogi marinade
- 1-2 carrots, shredded or julienned
- 1 julienned onion
- 2-4 stalks green onion, sliced in 1" lengths
- 2-4 cloves garlic, minced
Instructions
- Heat oven the 375F. (optional) Using a butter knife to pry it up, separate the membrane from the back of the ribs and discard.
- Generously season both sides of the ribs with salt and pepper. Wrap the ribs in foil, meaty side up and seal completely. Bake for 90 minutes.
- To make the Korean Kalbi sauce, mix together the remaining ingredients in a bowl.
- After the ribs are cooked, remove from the oven and carefully open up the foil -- be careful of the hot steam! Slather 3/4 of the Korean Kalbi sauce on the tops of the ribs. Place the oven rack in the top third of the oven and heat the broiler to high.
- Put the ribs back in the oven, foil still open, and broil until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs – it's so easy to burn them! Just before serving, pour the remaining Korean Kalbi sauce on top of the ribs.
Cook Time
0M
Prep Time
PT0M
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