Soy-marinated BBQ beef short ribs from My Korea: Traditional Flavors, Modern Recipes (page 133) by Hooni Kim and Aki Kamozawa

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ssamjang; Marinated spicy cucumbers (Oee muchim); Spicy garlic chives (Bochu muchim); Spicy lettuce salad (Geot jeori)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Short ribs marinate overnight or up to 48 hours.

  • Rinshin on February 16, 2025

    Made this again. No pear apple so subbed in apple and fresh pineapple. Pineapple made the meat falling off tender without any taste of pineapple coming through. So good. No need to marinate more than 4 hours with pineapple in the marinade.

  • Rinshin on June 01, 2021

    This was absolutely fantastic. Of all the years of making kalbi including my own method, this was by far the best. I had to sub very small apple and pear for Asian pear but it worked out perfectly. Marinated at least 6 hours. Used an outdoor gas grill which took less than 10 minutes tops to cook. Made ssamjang and used lettuce leaves as a wrap for me. This chef is very special. Photos added.

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