At Korean barbecue restaurants, kalbi is traditionally grilled right at the table in minutes. As Test Cook Carmen Dongo shows host Julia Collin Davison, our version makes use of a gas grill for similarly tender, flavorful results.
Kalbi (Korean Grilled Short Ribs) Recipe:
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How to Make Restaurant-Quality Korean Short Ribs (Kalbi) at Home | America's Test Kitchen
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I remember going to korean restaurants as a kid and it was filled with Korean customers. These days, many Korean restaurants I go to have more non-Koreans. A bit surprising that Korean cuisine is more recognized now.
0:35 aaaaaaand stop. This is not food, this is candy.
It’s great to see a new face. Welcome!
that's a lot of sugar. but then, this is america!
Restaurants in Korea don’t seem to use soy sauce which I see as an ingredient in all Korean American recipes. I very much prefer the Korean version which is much simpler than the complicated American recipes that require so many ingredients. One part salt, five parts sugar is all you need. Add some garlic, sesame oil, and black pepper if you’re looking to make it complicated.
Why would you cut the bone out? Eating around the bones with your hands is the best part of eating a flanken style.😢
I never understood why chefs insist on wearing their rings while cooking
This is culinary perfection! The step-by-step breakdown made making Korean short ribs feel totally doable at home. America’s Test Kitchen always brings restaurant-quality to the kitchen—amazing job!
What!!!! No this is all wrong you all need to stop trying to make korean food and leave it to the koreans. I am korean none of this is correct
Can't wait to make this for hubby! He loves this dish and I've never made it. I'm sure he's going to love it!
why did she say “kalbi” correct the first time and then start saying “kaibi” for the rest of the presentation?
why did no one correct her?
That’s not Korean sticky rice 🤦🏻♂️🤦🏻♂️🤦🏻♂️
Jeez….you guys are making this so much more difficult than need be….dissolving the sugar is unnecessary and just throw the ingredients into a large freezer bag🤦🏻♂️
I thought it was spicy hot and sweet. This was after cooking.
Just chuck them things in a ziplock lol no need to shingle if whatever the crap that was then use your bare hands on powerful marinade lol what is this rookie crap? Galbi is my fav tho!
Love ATK and love Korean food ❤Yay + yay!
Fruit enzymes can cause the meat to become mushy if marinated for too long. The easy workaround is the chinese velveeting technique using egg white, corn starch and water. It'll also hold up in the grill better.
Green grape juice is accessible and wouldn’t impart as much pronounced flavor as pineapple
Or just buy a bottle from a respectable Korean company.
“reputable asian” market?? Step up “milk steet”, be better.
No lol
Pears in a can, blended and reduced on the stove work very well…
DO NOT CUT OFF THE MEAT FROM THE BONE!!!!!!!!
You should find a different butcher. The bone shards are a result from the butchers poor equipment.
Also, if you're using asian pear or pineapple and marinating the meat that long, it will make the meat a little mushy.
Our family recipe originated from Seoul and never marinate galbi for 24 hrs.
I can't believe they cooked that thin piece of meat dor 12 minutes(wth) & you should use green or red leaf lettuce
I love Franken-ribs (I call them). I usually ignore the bone dust. Extra calcium!
Yum 😊
I stay away from traditional recipes made “accessible” to the American palette. The soul of the food is lost.
그만큼의 설탕 보니까 한국인 입맛에는 너무 달것같은데요? 진짜 한국 양념을 만들려면 무조건 배를 써야되고 먼저 갈비 핏물을 제거해야되는데… 미국인들이 몰라서 맛있다고 생각하겠지뭐
Too much sugar. And you need ginger. Kalbi / galbi isn't supposed to be overtly sweet, just a hint of sweetness.
Sorry, but even as a joke, using a squirt bottle on a gas grill is pretty stupid.
i lived in Tokyo & the all time favorite of all delicious cuisines featured in Tokyo Restaurants was Korean BBQ with grill at table , oooooh soooo delicious with bowl of rice ✨🔥🌸😋
why does ATK still showcase wire grill brushes? they are UNSAFE
Gotta keep the lid closed on a gas grill.Charcoal provides constant with an open lid.This video is most likely edited,thanks for the inspiration.
I pulled up the recipe on-line, it varies conserably. The recipe in the video is much better.
look at the nose on this woman!
She kept her ring on whole marinating 🤮
kiwi contains the enzyme actinidin, pineapple has the enzyme bromelain, asian pear contains the enzyme calpain. All three enzymes tenderize meat. But the sweetness is provided by the ¾ cup brown sugar.
Phenomenal recipe. Only suggestion would be to note to swap the tongs to a clean set once you complete the first flip on the grill to maintain food safety
Nice work, Carmen! I’m eager to try the recipe this summer.
OMG the metal chopstics as well, daaaaangg!!
Is it possible to sear without a grill? Any hacks?
What’s another to cook without a grill?
If you want the meat covered in the marinade, why not just put everything into a zip top bag?
When my Korean sister in law first visited the US, she brought the Kalbi recipe along with her and taught it to us. Because there was no asian pear in grocery stores in 1975 she used Coca Cola as the tenderizer/citric/sweetness substitute. This tenderized it and gave sweetness. I've doing that ever since.