Grilled short ribs (Kalbi) with yuzu miso ginger marinade

Easy & accessible Korean dish

Some Korean foods (like kimchi, bibimbap, bulgogi) have become semi-main stream, and that means it’s easier for me to buy ingredients in main-stream grocery stores (!). For example, in buying beef short ribs for kalbi/galbi at a meat counter, it used to take a few back/forth to explain the cut I want (across the bone, in about 1/3 to 1/2 inch thick). Nowadays, snap! I see them right there already in exactly the way I want as “flanken style cut” beef short ribs. In using this cut, I definitely recommend either grilling or broiling to counter a rather heavy fat content.

Flavorful yuzu miso marinade with antioxidant and anti-inflammatory benefits

I used miso in marinade so that the flavor will penetrate into the fibers of this hearty cut. The marinade also has other usual ingredients such as ginger, garlic, green onion, and sesame seeds as you see in the Goodness Basics post. Turns out those favorites also are rich in antioxidant and anti-inflammatory properties.

If you don’t have miso or a Korean hot pepper taste gochujang, you can easily make this dish using soy sauce (2 pt), sake (1 pt), brown sugar (or honey, 0.8 pt), red pepper flakes, chopped green onion, grated ginger, pressed garlic, and sesame seeds.

Yuzu – a little bit will do a heavy lifting

Yuzu is a citrus with a tangy taste and unique floral aroma. If you use it too much of it, it tends to overpower the rest of ingredients, so a little bit goes a long way in giving your dish a complex and rich acidy flavor profile.

It’s difficult to get freshly squeezed yuzu juice, so I often get a fresh squeezed bottled juice (this one is via Amazon.) Here I used freeze dried yuzu pieces that I found at a local Japanese grocery store. It can be substituted with lemon or lime as well.

I usually make this marinade in batches (2 to 4 times) up until the point of adding ginger/garlic/green onion, and make slight adjustments for other types of ingredients. For example, in a dish using boneless/skinless chicken thighs below, I added extra ginger. And for scallops, I doubled the amount of yuzu.

This time I paired kalbi with lightly seasoned and grilled vegetables. Salad can work well as well.

Grilled Kalbi and vegetables with miso ginger marinade

Korean style beef short ribs marinated in a miso/gochujang based sauce. Can be grilled or broiled. Paired with grilled vegetables. Works well with salad as well.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine American, Barbecue, Korean

Servings 4 people

Calories 633 kcal

Equipment

• Grill or broiler

Ingredients

  

1x2x3x

• 2.5 pounds beef short ribs cut horizontally across the bones in “franken style”; about 2 slices per person
• 4 tbsp miso light colored miso (shiro) works best in this case
• 2 tbsp gochujang if you don’t have gochujang, you can mix miso + chili paste or red chili pepper flakes
• 2 tbsp sake you can skip if you don’t have sake
• 5 clove garlic pressed or minced
• 1 tbsp ginger grated. if using powder, reduce to 1 tsp
• 3 tbsp brown sugar can use honey or maple syrup
• 5 stalks green onion chopped in about 1/4 inch short pieces
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp sesame seeds
• 2 tsp freeze dried yuzu Optional. Can use yuzu juice of lemon juice
• 4 cups cauliflower florets
• 1 piece orange pepper
• 8 pieces brown mushrooms
• 1/2 pound baby broccoli
• 1/2 tsp salt and other seasonings for vegetables
• 1 tbsp olive oil

Instructions

 

• Pat dry short ribs well with (paper) towel and let it rest in a fridge until you are ready to marinate (about 2 hours before grilling).
  
• For marinade, mix miso, gochujang, soy sauce, brown sugar, sake (optional), yuzu (optional) and sesame seeds. I usually make about 2-3 times more than I need immediately to set aside for other uses. For the portion you will be using right away, add garlic, ginger, and chopped onion. Should yield about 1 heaping tablespoon of marinade per slice.
  
• Marinate short ribs in a large bowl so that you can massage the marinade into the meat with your hands. Let is sit in fridge about 2 hours.
  
• Prepare vegetables for grilling – Wash and cut cauliflower and orange pepper in 2 to 3 inch pieces. Half the mushrooms. Separate florets and stems of broccolini. Combine cauliflowers, orange peppers, mushrooms and broccolini stems in a bowl or bag and season with salt, pepper, garlic powder, and turmeric (about 1/2 teaspoon each). Right before grilling, mix in olive oil.
• Grill (or broil) vegetable mix for about 5 minutes, add broccolini florets and grill for another 2 minutes.
• Right before grilling kalbi, mix in 1 tablespoon of sesame oil. Grill in high heat for about 3-4 minutes each side.
  

Nutrition

Calories: 633kcalCarbohydrates: 31gProtein: 48gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gCholesterol: 122mgSodium: 1366mgPotassium: 1281mgFiber: 5gSugar: 16gVitamin A: 2113IUVitamin C: 144mgCalcium: 158mgIron: 7mg

Keyword complex flavor, grilled short ribs, kalbi

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