How to Cook Tender, Flavorful Kalbi Beef Strips

Kalbi beef strips, also known as Korean short ribs are a popular dish of thinly sliced marinated beef ribs. When cooked properly, the meat becomes fall-off-the-bone tender with a sweet and savory flavor. Follow this complete guide to learn how to cook kalbi beef strips to juicy, mouthwatering perfection.

What is Kalbi Beef?

Kalbi refers to a cut of beef short ribs that includes thin slices of meat cut across the bone. This results in long strips of meat and bone with a high ratio of marbled fat. The abundant marbling keeps the meat succulent, while the bone adds extra flavor.

Common cuts used for kalbi include

• Short plate ribs
• Flanken ribs
• Chuck short ribs

Look for ribs that are 1/2 to 1 inch thick for the best results. The thin slices allow the meat to quickly absorb the marinade.

Benefits of Kalbi Beef

There are several advantages that make kalbi a top choice:

• Tenderness – The thin slices easily tenderize and absorb flavors.

• Juiciness – Intramuscular fat melts, keeping the meat moist.

• Big taste – Bone-in cuts have more meaty flavor.

• Easy to eat – Meat easily slides off the bone when cooked right.

• Versatile – Great grilled, broiled, pan seared or braised.

For an authentic Korean barbecue experience at home, kalbi beef is the way to go.

Choosing the Best Kalbi Beef

When selecting kalbi beef, look for:

• Marbling – Should have thin white lines of fat throughout the meat.

• Color – Meat should be bright reddish-pink. Avoid brown or gray.

• Cut – Cleanly cut slices around 1/2 inch thick work best.

• Bone – Bones add flavor but can make slicing challenging. Boneless strips are easier to cook.

• Packaging – Vacuum sealed packaging maintains freshness.

• Expiration – Pick kalbi beef with the farthest out sell-by date.

With high quality, fresh kalbi, you’ll get tender results full of Korean BBQ flavor.

Kalbi Marinade Ingredients

The marinade is crucial for infusing the beef with sweet and salty flavors. common marinade ingredients include:

• Soy sauce – For saltiness and umami flavor. Use low sodium if desired.

• Brown sugar – Sweetens the marinade and forms a nice caramelized crust when cooked.

• Sesame oil – Distinctive nutty aroma. Use toasted sesame oil.

• Garlic – Pungent flavor pairs perfectly with beef. Minced or grated garlic works best.

• Ginger – Ginger’s spiciness cuts through the rich meat. Use fresh grated.

• Rice wine vinegar or pear juice – Adds mild acidity to balance the sauce.

• Toasted sesame seeds – Garnish cooked kalbi for added crunch and nuttiness.

Experiment with other ingredients like gochujang, honey, onion, black pepper or fruit juices.

How to Marinate Kalbi Beef

Proper marinating is the secret to flavorful, tender meat. Follow these steps:

• Combine marinade ingredients – Whisk together the sauce ingredients in a bowl.

• Place kalbi in dish or bag – Put the beef strips in a shallow dish or sealable plastic bag.

• Pour marinade over kalbi – Ensure all pieces are evenly coated with the sauce.

• Refrigerate 1-2 hours or overnight – Let marinate for at least 1-2 hours, or up to 24 hours.

• Flip bag or redistribute marinade – Occasionally redistribute marinade for even coverage.

The marinade will penetrate the meat for finger-licking kalbi!

How to Cook Marinated Kalbi Beef

Kalbi can be cooked in a variety of ways. Three top cooking methods are:

Grilling Kalbi

Grilling imparts a smoky char while cooking the meat:

• Preheat grill to medium-high heat, around 400°F.

• Oil the grates to prevent sticking.

• Drain excess marinade and pat kalbi dry.

• Grill kalbi 2-4 minutes per side until lightly charred.

• Brush with reserved marinade during last few minutes if desired.

Broiling Kalbi

For easy oven cooking, broiling kalbi works great:

• Preheat broiler on high heat and position rack 6 inches from heat source.

• Line a baking sheet with foil and coat with oil or cooking spray.

• Arrange kalbi pieces evenly on the sheet.

• Broil 5-7 minutes per side until browned and cooked through.

Pan Searing Kalbi

For quick stovetop cooking, pan sear the kalbi:

• Pat kalbi dry with paper towels.

• Heat 1 Tbsp oil in a large skillet over medium-high heat.

• Add kalbi pieces in a single layer and cook 2-3 minutes per side until browned.

• Turn heat to medium and cook covered 5 minutes until done.

How to Tell When Kalbi is Done

It can be difficult to gauge doneness with thin sliced kalbi. Check for these signs:

• Meat pulls back from the bone slightly

• Most of the pink color is gone from the meat

• Cut into a piece to check – meat should be white throughout with a hint of pink

• Meat feels firm but still has a little give when pressed

An instant read thermometer inserted into the meat (not touching bone) should read 145°F for medium doneness.

Let Kalbi Rest Before Serving

After cooking, always allow kalbi to rest:

• Transfer kalbi to a clean plate or platter after removing from heat.

• Tent loosely with foil and let sit 5-10 minutes.

• This allows juices to reabsorb for moister, more tender meat.

Skipping this step results in dry, stringy meat from the juices escaping.

How to Cut Kalbi Off the Bones

Removing the tender meat from the bones takes finesse:

• Use sharp kitchen shears or a very sharp knife.

• Trim off any excess fat or gristle first.

• Cut down either side of each bone to free the meat.

• Slice across the grain for tenderness.

• Arrange the sliced meat neatly on a platter.

Serving Suggestions for Kalbi

Beyond grilling, there are many tasty ways to serve kalbi:

• In lettuce wraps with rice, kimchi and ssamjang sauce.

• Chopped in fried rice or noodle dishes.

• Diced in salads with greens, vegetables and ginger dressing.

• In quesadillas, nachos or tacos for a Korean fusion twist.

• Sliced thin and served over rice with a fried egg.

Take your kalbi in creative new directions by incorporating it into all kinds of dishes!

With this handy guide, you can impress your guests by cooking up the most tender, flavorful kalbi beef strips. The sweet and salty marinade combined with smoky grilled meat is sure to be a hit. Koreanese barbecue, here you come!