Korean · Dinner
Korean Grilled Short Ribs
Beef short ribs are trimmed and butterflied thin, marinated in a light soy-pear mixture, then grilled over direct high heat for a charred crust. Served with lettuce leaves, scallion, sesame seeds and steamed rice, the dish delivers classic kalbi flavors in a low-calorie format.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
395Calories
35.8gProtein
15.4gFat
26.4gCarbs
8.8gSugar
1.5gFiber
1140mgSodium
82mgChol
4.6gSat Fat
580mgPotassium
58mgCalcium
2.9mgIron
1.8mcgVitamin B12
7.2mgVitamin C
Goes well with
Korean Pale Ale or Crisp Lager
local
Yuzu-Citron Tea (Yuja-Cha)
international
low-calorie
gluten-free-adaptable
protein-rich
low-calorie
Instructions
1
Prep
Trim beef sirloin and slice thin against the grain. Grate pear and garlic. Slice scallion and ginger into thin strips.
2
Marinate
Whisk together soy sauce, pear juice, brown sugar, garlic, ginger and sesame oil. Add beef, coat well, cover and refrigerate 1 hour.
3
Grill
Heat grill pan over high heat until smoking. Cook beef 1–2 minutes per side until charred and internal temp reaches 130°F for medium-rare.
4
Rest
Transfer beef to plate and rest 2 minutes before serving.
5
Plate
Arrange sliced beef over rice with lettuce leaves, scallion slices and sesame seeds alongside. Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g13 oz beef sirloin, trimmed thin
- 4 tbsp4 tbsp soy sauce
- 11 Asian pear
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 22 scallion
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup130g cooked white rice
- 44 lettuce leaves, for wrapping
- 2 tsp2 tsp sesame seeds
