Korean Kalbi Ribs



by June Hersh,The Kosher Carnivore, (St. Martin's Press)

Nothing says summer like ribs, whether you choose those mammoth ribs from the standing rib roast section of the animal, or meaty flanken (short ribs).  Here’s a quick rib recipe, which brightens up a cold winter’s day.  Bring a touch of Asian spice to the table with a cabbage slaw, or hot bowl of miso soup.  If you have a ribbed grill pan or indoor grill, that’s great, if not, your broiler will do just fine.

The trick to getting these just right is having your butcher cut the ribs very thin.  You’ll want to choose flanken from the chuck and have them cut  ½-1/4-inch thick.


1/4 cup mirin
2 tablespoons low sodium soy sauce
1/4 teaspoon ground ginger
2 garlic cloves, peeled and chopped
2 teaspoons sesame oil
1 tablespoon hoisin sauce
2 teaspoons brown sugar
2 scallions, white and green parts, chopped ( ½ for garnish)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 pounds flanken


Combine all the marinade ingredients in a bowl, and then pour ¾ of it into a Ziploc bag.  Add the ribs to the bag, seal and let marinate in the fridge at least 4 hours or overnight.  Reserve the remaining marinade for basting.

Heat the grill pan or preheat the broiler.  Remove the ribs from the marinade and dry them off.  Grill or broil for 7-10 minutes, turning often, until the meat is charred and cooked through.  Sprinkle with the reserved scallions and serve with the remaining sauce on the side.


Yield: Serves 4

Recipes: Beef, Flanken, Ribs, Kosher

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