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Korean-Style Grilled Short Ribs (Kalbi)

Korean-Style Grilled Short Ribs (Kalbi) reads umami 7.3, salinity 5.4 and richness 5.0 on Palate's 0–10 flavor X-ray — a Korean main, about 4 hr 55 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.3 · Salinity 5.4 · Richness 5.0 · Allium 4.5 · Sweetness 4.2 · Nutty 4.0 · Fruity 3.8 · Funk & Ferment 2.7 · Herbaceous 2.3 · Warm Spice 2.3 · Floral 1.7 · Earthy 1.2 · Sourness 1.0 · Bitterness 1.0 · Heat 0.8

What's in it (13)

Time & effort: about 4 hr 55 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 213.8 kcal, 14.8 g protein, 15.7 g fat, 4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Whisk the marinade: in a large bowl, combine the grated pear, grated onion, soy sauce, brown sugar, garlic, ginger, sesame oil, black pepper, and scallion whites; whisk until the sugar dissolves completely.
  2. Pat the short ribs dry and submerge them in the marinade, turning to coat every piece. Cover and refrigerate for at least 4 hours and up to 24 hours -- the pear's enzymes tenderize the meat, but more than a day turns it mushy.
  3. About 30 minutes before cooking, pull the ribs from the fridge to take the chill off; this helps them char evenly instead of steaming in their own moisture.
  4. Heat a grill (gas or charcoal) to high, 450 to 500 F. Once hot, dip a folded paper towel in the vegetable oil and wipe the grates to keep the ribs from sticking.
  5. Lift the ribs from the marinade, letting excess drip off, and discard the remaining marinade. Grill in a single layer, 2 to 3 minutes per side, until the edges are deeply charred and the meat reaches 130 to 135 F for medium.
  6. Transfer the ribs to a platter and rest, loosely tented with foil, for 5 minutes to let the juices settle back in.
  7. Scatter the scallion greens and toasted sesame seeds over the ribs and season with a pinch of the kosher salt to taste.
  8. Serve immediately, family-style, alongside steamed rice.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.