A home favourite – these are so fun to eat and so quickly to put together. Definitely better when you marinate them longer but just as good pan frying them straight from the grocery store! Here’s my recipe below but as with many other things, many ingrediants are optional depending what you have on hand and how much time you have!
It’s great too cuz there’s a perfect combination of tenderness, fattiness and a bit of chew from the tendon and comes together much faster than a prime rib.
Korean Beef Ribs
Ingredients
- 3 lbs of kalbi
- 1 onion grated
- 1 apple grated
- 3 cloves of garlic grated
- 1 cup of soy sauce
- 1 tbsp of roasted sesame seeds
- 2 green onions sliced into inch pieces
- 1 tbsp of sesame oil
Instructions
- In a large bowl, combine all ingrediants together, mix well and set aside.
- Optional: rinse the short ribs in cold water to get rid of all the bone fragments.
- Taking one slice at a time, coat the short ribs in the mixture evently. Don’t forget to do both sides! Once all ribs are well coated, leave in the mixture to marinate 30 mins to 24 hrs in the fridge.
- When ready to cook, bring a skillet/pan to medium high heat and sear the short ribs. Careful not to overcrowd the pan. I like to cook about 4 at a time in my pan.
- When all short ribs are cooked, serve with a splash of sesame oil, sesame seeds and green onions.
- Tip: I also like to use a paper towl to clean off the pan before putting in a new batch to avoid burning.
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