Korean BBQ Beef Recipe (2024)

No ratings yet

• 5 cloves garlic finely minced
• 1 c apple sauce or Asian pear pureé
• 1 small onion finely diced
• ½ c soy sauce
• ¼ c water
• ¼ c mirin
• ¼ c honey
• ¼ c scallions finely chopped
• 2 tablespoon toasted sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon Black pepper
• 2 LB short rib beef cut across about ½ " thick or flank steak skirt steak, or London Broil

US Customary - Metric

• In a large bowl, combine the garlic, fruit pureé, onions, soy sauce, water, mirin, honey, chopped scallions, sesame seeds, sesame oil, and black pepper. Mix well.

• Add the short ribs and coat them well and marinate at least 1 hour or overnight.

• Heat the BBQ grill until hot. Grill each ribs pieces until the outside is brown but not burnt. Serve with lettuce and doenjang - Korean miso paste.

Marinade Times:

• Beef: 1- 2 hours and baste while grilling. The best type of meat to make Kalbi with are sliced short ribs with a little bit of marbleized fat.

• Chicken: 30 minutes

• Vegetables: 15 minutes

The marinade can be used with about 2 lbs. of meat - chicken, short ribs, flank steak or London broil or any other cut of meat that is good for grilling or broiling. It can also be used with vegetables.

While grilling on a BBQ grill is the best, you can also pan fry. If you pan fry, use about 1 teaspoon of oil to start. The oil from the beef will be plenty to cook the meat. You can use a little bit of olive oil when you cook vegetables.

Boil the leftover marinade after I marinade the meat. You cannot re-use the leftover marinade but you can bring it to boil and use it as anextra sauce. Refrigerate any unused marinade in a glass jar for up to a week.