{"id":9261,"date":"2022-02-10T19:49:00","date_gmt":"2022-02-11T03:49:00","guid":{"rendered":"https:\/\/kimchimari.com\/?p=9261"},"modified":"2022-03-28T22:05:25","modified_gmt":"2022-03-29T05:05:25","slug":"kalbi-galbi-korean-short-ribs-bbq-blender-marinade","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/kalbi-galbi-korean-short-ribs-bbq-blender-marinade\/","title":{"rendered":"BEST Kalbi (Korean BBQ Short Ribs) Marinade Recipe"},"content":{"rendered":"\n

Kalbi or Galbi (Korean Short Ribs) – however you want to spell it, it is simply the best way to eat short ribs on the grill. My marinade is a very EASY recipe because everything is done in the blender – no chopping needed!<\/em><\/p>\n\n\n\n

\"Kalbi
Kalbi Korean BBQ Short Ribs – Oven Grilled<\/figcaption><\/figure><\/div>\n\n\n\n

About Kalbi (Korean BBQ Short Ribs) or Galbi \uac08\ube44<\/h2>\n\n\n\n

Kalbi literally means ‘ribs’ in Korean. So there’s So Kalbi \uc18c\uac08\ube44 (beef ribs), Dak Kalbi \ub2ed\uac08\ube44 (chicken ribs) and Dweji Kalbi \ub3fc\uc9c0\uac08\ube44 (pork ribs). But for some reason, when Koreans say just Kalbi, they most often mean beef ribs and to be more specific, they mean short ribs.<\/p>\n\n\n\n

So Kalbi in Korean just equates to this Korean BBQ Short Ribs that are marinated and then grilled. There is a more modern version that’s sometimes called Saeng Kalbi \uc0dd\uac08\ube44 which refers to the same cut that’s not marinated.<\/p>\n\n\n\n

Different Cuts of Kalbi<\/h3>\n\n\n\n

First, to understand which cut from the cow, Korean Kalbi exactly is, you can read more in my Know Your Beef Cut<\/a> post where I compare Korean vs US beef cuts.But in short, these are the beef ribs #1-#5, cut across 3 bones.<\/p>\n\n\n\n

And then even for the beef ribs, there are mainly 2 different cust of Kalbi. The traditional one is where the short rib (with one bone) is sliced thinly across so the meat is fanned out from the bone – this cut is called Pyeon Kalbi \ud3b8\uac08\ube44.<\/p>\n\n\n\n

The more recent addition is the LA cut which was started in Los Angeles and now has become available in Korea too. The old-fashioned Pyeon Kalbi cut is a lot more expensive (like $5 more per lb) than the LA cut because it has be be cut by hand. Watch my youtube video at the end of the post to see how I do it.<\/p>\n\n\n\n

ways to Grill or Cook Kalbi<\/h3>\n\n\n\n