Korean Short Ribs (Kalbi-Style)
Tender beef short ribs in Korean Kalbi style, marinated with soy sauce, sesame and pear. Hot smoking gives the ribs a deep smoky note that harmonizes perfectly with the sweet-salty marinade. A unique flavor experience between Asian cuisine and BBQ tradition.
Ingredients(for 1 kg)
Instructions
Prepare marinade
15 minutesThoroughly mix soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear and gochugaru in a bowl until the sugar is completely dissolved. Place the short ribs in a ziplock bag, add the marinade and marinate in the refrigerator for at least 12 hours.
Prepare smoker
30 minutesPreheat the smoker to 120-135 °C. Use apple and cherry wood chips in a 1:1 ratio, soaked in water for 30 minutes beforehand to ensure even smoke production. Place a water pan in the smoker to maintain moisture.
Smoking
5-6 hoursPlace the patted dry short ribs in the smoker and smoke at constant temperature. After 3 hours check the meat and brush with some marinade if needed. Continue smoking until a core temperature of 88-93 °C is reached and the meat gives slightly when bent.
Resting and serving
15-20 minutesRemove the finished short ribs from the smoker and loosely cover with aluminum foil. Let rest for at least 15 minutes so the juices redistribute evenly. Serve with sesame seeds, spring onions and kimchi.
Pro Tip
A ripe Asian pear or kiwi in the marinade contains natural enzymes that additionally tenderize the meat. Do not marinate longer than 24 hours, as the enzymes will otherwise make the meat too soft.
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