How to Cook Perfectly Tender and Flavorful Karubi Beef Slices

Karubi also known as kalbi is a type of Korean barbecued beef short ribs that is thinly sliced across the bones. When cooked properly, karubi beef slices become melt-in-your-mouth tender with a sweet and savory flavor from the marinade. While authentic karubi involves grilling marinated short ribs, you can also cook sliced karubi beef in various ways for quick meals. Read on for everything you need to know about how to cook karubi beef slices to crispy, juicy perfection.

An Overview of Karubi Beef Slices

Karubi or kalbi beef slices are thin cuts of beef short ribs sliced across the bones in 1⁄4 to 1⁄2 inch thick pieces. This exposes more surface area to a sweet and savory marinade that tenderizes and infuses flavor

Key features that make karubi ideal for quick cooking:

• Thin slices cook fast while staying tender
• Bone-in for extra flavor
• Marinade tenderizes while adding sweet and savory notes
• Versatile for grilling, pan frying, broiling, and more
• Affordable cut that’s budget-friendly

When cooked properly, karubi slices become fall-off-the-bone tender with crispy edges and irresistible Korean-style flavors. The key is keeping the meat thin and cooking quickly over high heat.

Tips for Choosing Karubi Beef Slices

For the best results when cooking karubi, choose:

• Thinly sliced short ribs (about 1⁄4 inch thick)
• Slices with some marbling for flavor and moisture
• Pieces with bone for enhanced taste
• Uniformly sliced pieces for even cooking
• Bright red color indicating freshness

Marinated pre-cut karubi slices are available at many Asian grocery stores for easy weeknight meals. You can also ask your butcher to slice beef short ribs thinly across the bones.

Must-Have Korean Marinade Ingredients

An essential step for flavorful karubi is letting the meat marinate before cooking. Look for these ingredients in an authentic Korean kalbi marinade:

• Soy sauce or tamari: Provides salty, savory umami flavor
• Sugar or honey: Adds sweetness to balance with savory
• Sesame oil: Distinctive nutty aroma and flavor
• Garlic: Pungent flavor pairs well with beef
• Ginger: Brightens up the marinade flavor
• Asian pear or kiwi: Natural tenderizers through enzymes
• Onion and leeks: Extra savory flavor
• Toasted sesame seeds: Nutty crunch and flavor

Combine the wet ingredients to fully dissolve any sugar before pouring over the kalbi slices in a shallow dish. Let marinate at least 1-2 hours, or up to overnight.

How to Cook Karubi Beef Slices on a Grill

Grilling over high heat is the traditional preparation for karubi short ribs. Follow these steps for perfectly charred and tender grilled kalbi:

Ingredients:

• 1 lb karubi beef slices
• Korean kalbi marinade
• Vegetable or sesame oil

Instructions:

1. Coat karubi slices in prepared kalbi marinade. Marinate 1-12 hours.

2. Heat grill to highest setting, 500°F or above. Clean and brush with oil.

3. Grill kalbi slices 2 minutes per side until charred with crispy edges.

4. Serve immediately with rice and banchan side dishes.

The hot grill sears the exterior to crispy perfection while cooking the slices through in just minutes. Resist the urge to flip frequently, as moving the meat can make it stick.

How to Pan Fry Karubi Slices

Pan frying is an easy stovetop method for cooking kalbi beef without an outdoor grill.

Ingredients:

• Marinated karubi slices
• 1 tbsp vegetable oil
• 2 cloves minced garlic
• 2 tbsp soy sauce

Instructions:

1. Heat a skillet over high heat and add oil.

2. Add garlic and cook until fragrant, about 1 minute.

3. Add kalbi slices in a single layer. Fry undisturbed 1-2 minutes per side.

4. Add soy sauce and toss to coat.

5. Serve immediately with steamed rice or noodles.

The hot pan gives the kalbi slices a nice sear while locking in juices. Adding extra soy sauce enhances the flavor.

How to Broil Karubi Slices in the Oven

For oven-cooked karubi, turn on the broiler and cook the slices directly under the heating element:

Ingredients:

• Marinated karubi slices
• Non-stick cooking spray

Instructions:

1. Preheat broiler on high heat. Place rack 6 inches from heating element.

2. Line a broiler pan with foil and coat with non-stick spray.

3. Arrange kalbi slices evenly on pan. Broil 5-7 minutes total.

4. Flip halfway through and watch closely to avoid burning.

5. Remove immediately once cooked through and lightly charred.

The intense direct heat from the broiler mimics grilling for crispy edges with tender meat. Keep a close eye to prevent burning.

How to Bake Karubi Slices in the Oven

For oven baking kalbi:

Ingredients:

• Marinated karubi slices
• Non-stick cooking spray

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and coat with spray.

2. Arrange kalbi slices in a single layer on sheet.

3. Bake 10-12 minutes, flipping once halfway through.

4. Cook until slices are browned at the edges.

5. Check often to avoid overcooking.

While the oven doesn’t get as hot as the broiler or grill, it still cooks the thin slices nicely. Monitor closely and reduce time if needed.

How to Cook Karubi Slices in an Air Fryer

Air frying is a quick and easy way to make crispy kalbi with little oil.

Ingredients:

• Marinated karubi slices
• Non-stick cooking spray

Instructions:

1. Preheat air fryer to 390°F.

2. Spray kalbi slices lightly with oil on both sides.

3. Air fry 5-7 minutes, shaking basket halfway through.

4. Cook until deeply browned with crispy edges.

The hot swirling air evenly browns and crisps the marinated short rib slices for delicious results with less added oil.

Serving Suggestions for Karubi Beef

Once you’ve cooked tender and flavorful karubi beef slices, try serving them:

• On a bed of white or brown rice
• In lettuce leaf wraps with vegetables and sauce
• Added to noodle bowls and stir fries
• In kimbap (Korean sushi rolls)
• On pizza, nachos or flatbreads
• Chopped in rice bowls with kimchi and veggies
• In tacos, sandwiches, pitas or gyros
• Diced in fried rice or bibimbap
• Over salad greens with Asian vinaigrette

The sweet and savory Korean-marinated beef pairs well with bright, acidic ingredients like lime, pickled vegetables and hot sauce. Get creative with quick and easy karubi meals.

Kalbi Beef FAQs

What cut of beef is used for kalbi?

Traditionally, kalbi or karubi is made from beef short ribs sliced thin across the bones. The ribs come either from the chuck roll or plate region.

Is kalbi the same as bulgogi?

No. Bulgogi is made from thinly sliced beef ribeye while kalbi uses short ribs. They have different flavors from their marinades.

How long does kalbi beef last in the fridge?

Raw kalbi will last 1-2 days in the fridge. Cooked kalbi leftovers keep 3-4 days refrigerated.

Can you prepare kalbi ahead of time?

Yes. Marinated raw kalbi slices can be made 1-2 days in advance. You can also cook kalbi then reheat later.

What’s the difference between LA kalbi and Korean kalbi?

LA kalbi refers to short ribs sliced with the bones removed. Traditional Korean kalbi or karubi includes the bones.

What do you serve with kalbi?

Kalbi is traditionally served with steamed rice, lettuce wraps, kimchi, vegetable banchan dishes, ssamjang sauce and other Korean side items.

Is kalbi spicy?

Authentic Korean kalbi marinade is slightly sweet, savory and salty rather than spicy. Some versions or serving sauces may have spice though.

For Flavorful, Tender Karubi Every Time

With thin slices and a sweet Korean-style marinade, karubi or kalbi beef delivers big, bold flavor in no time. Allow the meat to marinate sufficiently before cooking over high, direct heat whether grilling, broiling, pan frying or air frying. Look for evenly sliced short rib pieces and monitor cooking closely to prevent overcooking. In just minutes, you can enjoy restaurant-quality karubi beef at home full of satisfying texture and zesty Korean essence. Whether served traditionally or used creatively in tacos, bowls and more, karubi beef is a quick and delicious weekday meal.