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Kalbi Korean BBQ on the Big Green Egg
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5 from 1 vote

Authentic Korean Kalbi Short Ribs on the Big Green Egg

This recipe for Korean BBQ (Kalbi) is perfect for grilling on the Big Green Egg. Authentic flavors shone in the classic Korean dish.
Prep Time30 minutes
Cook Time10 minutes
Marinating time:1 day
Total Time1 day 40 minutes
Course: Beef, Main Course
Cuisine: Asian, Korean
Keyword: Beef Ribs, Big Green Egg, Korean BBQ, short ribs
Servings: 4
Author: The BBQ Buddha

Ingredients

  • 2 Lbs King cut Korean Style Beef Short Ribs
  • ½ Korean Pear
  • 1 tbsp Cheongju Korean Rice Wine
  • ¼ cup Soy Sauce
  • 3 tbsp Sugar
  • 2 tbsp Sesame Oil
  • ½ Minced Yellow Onion
  • 1 tbsp Minced Garlic
  • 1 Sliced Green Onion
  • ¼ tsp Black Pepper
  • 1 tbsp Sesame Seeds

Instructions

  • Prepare the Ribs: Grate the Korean pear and mix it with the Cheongju (rice wine). Make shallow cross-cut slits on the beef short ribs to help the marinade penetrate. Rub the ribs thoroughly with the rice wine and pear mixture. Let them rest for 30 minutes.
  • Mix the Marinade: While the ribs are resting, mix together the soy sauce, sugar, sesame oil, minced onion, and garlic until the sugar is dissolved.
  • Marinate: Place the beef ribs into the marinade and ensure they are well coated. Refrigerate overnight (or at least 4 hours).
  • BGE Setup: Set up your Big Green Egg for direct grilling and preheat it to 450°F.
  • Cook: Place the marinated ribs on the hot grate and cook for 5 minutes.
  • Flip: Turn the ribs over and cook for another 5 minutes, or until deeply caramelized.
  • Rest & Serve: Remove the ribs from the Egg and let them rest for 10 minutes. Sprinkle with black pepper, sesame seeds, and green onions before serving.