Kalbi (translated from Korean as “ribs”) is pickled grilled ribs with meat. For cooking use short beef ribs with lots of meat on them. Before hot ribs marinate for several hours in marinade from soy sauce, culinary wine, brown sugar, sesame and any other vegetable oil and garlic. This mixture nourishes meat with stunning Asian sweet-spicy flavors. For frying pickled ribs leaves in just a couple of minutes on each side. In Korea, kalby usually eat rice or wrap slices. cut meat from bones in lettuce leaves.
Recipe author – Aloha Kitchen – Hawaiian Restaurant, Mesa, Arizona, USA
Time: 20min Difficulty: easy Servings: 4-6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. soy sauce
- 0.5 tbsp. granulated sugar
- 1/4 Art. brown sugar
- 1/4 Art. culinary wine
- 2 tbsp. l sesame oil
- 2 tbsp. l vegetable oil
- 4 garlic cloves, minced
- 1.8-2.2 kg. beef ribs with meat, 0.8 cm thick, with marble streaks
Recipes with similar ingredients: soy sauce, sugar, sugar brown, red wine, sesame oil, garlic, beef ribs
Recipe preparation:
- Combine soy sauce, granulated sugar, brown in a large bowl sugar, wine, sesame oil, vegetable oil and garlic. Add beef ribs and mix to coat with marinade. Cover and refrigerate for 3-4 hours (do not pickle too long, otherwise the meat will turn out dry).
- Preheat the grill to high heat. Take the ribs out of the marinade and fry for about 2-3 minutes on each side (or less if they are thinner than 0.8 cm.)
