Korean Kalbi Beef

Name: Koreanisches Kalbi Rind
Total time: 6 h
Ingredients: 80 ml Sojasauce; 60 g Birnenpüree; 30 g Brauner Zucker; 15 ml Sesamöl; 20 g Knoblauch, gehackt; 10 g Ingwer, gerieben; 5 g Schwarzer Pfeffer

MarinadeBeefHot SmokingMedium6-8 hrs88-92 °C120-135 °CCherry + Apple

Classic Korean beef short ribs with a deep marinade of pear, soy sauce, and sesame oil. Slow smoking gives the meat an irresistible smoky note combined with a sweet-salty flavor. A feast for all lovers of Asian BBQ culture.

Ingredients(for 1 kg)

Soy sauce80 ml

Pear puree60 g

Brown sugar30 g

Sesame oil15 ml

Garlic, minced20 g

Ginger, grated10 g

Black pepper5 g

Instructions

Preparation

20 minutes + 12-24 hours marinating time

Mix all ingredients into a smooth marinade. Score the beef ribs between the bones, place in the marinade, and marinate covered in the refrigerator.

Smoker Preparation

30 minutes

Preheat smoker to 120-135 °C. Soak cherry and apple wood chips for 30 minutes. Remove ribs from marinade, drain, and acclimate at room temperature for 30 minutes.

Smoking

5-6 hours

Place ribs bone-side down in the smoker. Baste with remaining marinade every 90 minutes. Smoke until an internal temperature of 88-92 °C is reached.

Resting

15-20 minutes

Wrap ribs in aluminum foil and rest for 15-20 minutes to allow juices to redistribute evenly. Slice and serve.

Pro Tip

Use pear or kiwi as a natural meat tenderizer – the enzymes break down connective tissue and ensure a buttery soft texture.

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