Kalbi Beef (Korean BBQ Ribs)

Most authentic Korean, Thai, and Vietnamese restaurants will offer Kalbi beef on their menu. It is a tender and richly flavored beef short rib, often served with rice, a garlic fish sauce or a chile lime sauce, and perhaps a fresh papaya salad (as shown above). In my own experimenting with this recipe, three things have proven to be important. First, the quality of meat, particularly the amount of marbling in the meat, is essential in order to ensure tender ribs. You may request that your butcher cut the ribs from the fattier portion of the chuck end of the beef ribs. Request a 1/2 inch thick "flanken" cut, which will indicate to your butcher that you desire the ribs to be cut into 1/2 inch strips across the bone. On occasion, you may find them already cut and packaged in the meat department of your local market. However, make sure that they are sufficiently marbled and the correct thickness. We have personally had the best luck with black angus beef.

Secondly, it is important to allow the ribs to marinade overnight or for 24 hours. This is important both for flavor and in order to tenderize the meat. The acidity of the Asian pear accelerates the tenderizing compounds found in the the soy sauce, but it requires sufficient time to be effective.

Thirdly, Kalbi beef is the best when it is slightly charred on the outside, caramelizing the sugars in the marinade. Because the ribs are only 1/2 inch thick and tend to cook very quickly, high heat is necessary to quickly sear the beef. This may be done on a very hot grill, on a wire rack under the broiler, or in a cast iron grill pan. The latter two options may require that you open up a few windows to let the smoke escape.

Serving: 6

Ribs

3-1/2 pounds Korean style short ribs (highly marbled)
1-1/2 cup brown sugar
1  cup low sodium soy sauce (gluten free)
1/2 cup rice vinegar
1/2 cup water (more as needed)
2  tablespoons ginger
3  medium to large limes, squeezed
2  tablespoons sesame oil (preferably dark)
3  tablespoons lemongrass, finely grated
1/4 teaspoon black pepper, ground

Optional Sauces

   Thai Chili Sauce
 
   4  garlic cloves, minced (non-FODMAP)
   8  red or green Thai chili peppers,
       finely chopped (may substitute
       with crushed red pepper flakes)
   1/3 cup fish sauce
   1/2 fresh lime juice
   3  tablespoons sugar
   2  tablespoons green onion, thinly
       sliced (green parts)

   Vietnamese Sauce

   3  garlic cloves, minced (non-FODMAP)
   1/3 cup fish sauce
   1/2 cup water
   1/4 cup carrot, thinly julienned

   FODMAP Sauce


   2 limes, squeezed
   2 tablespoons low sodium soy sauce (gluten free)
   1 tablespoon rice vinegar
   1 teaspoon sesame oil
   2 tablespoons maple syrup


1.  Rinse the beef short ribs in cold water in order to remove any small shards of bone, then pat dry with a paper towel.

2.  Place the ribs and the brown sugar in a large zip-lock bag. Shake and shift around the bag until the ribs are evenly coated in the sugar. Set aside for at least 10 minutes.

3.  Mix the rest of the ingredients together in a bowl and pour over the ribs in the zip-lock bag. Add enough water to cover ribs. Remove all of the air from the bag and seal it up. This will pull the liquid upward and allow the marinade to fully cover the ribs. Place a piece of tape over the zip-lock to prevent air from slowly leaking into the bag. Marinade in the refrigerator for 24 hours, occasionally shifting the contents of the bag.

4.  If you are using one of the additional dipping sauces, mix ingredients and let the sauce stand for at least 15 minutes in order to allow the flavors to fully blend. Serve the sauce in a bowl or in small ramekins at the table.

5.  After 24 hours, remove the ribs from the marinade. Place on a very hot grill, turning only once, 3-4 minutes on each side. They are best served immediately, but they can be cooked in advance and warmed on a baking sheet with a rack in the oven. Serve with rice (preferably sticky rice).