Korean Ssam bar barbecued kalbi beef

Prep 10 min
Total 20 min
Plus 5 hours chilling time
Serves 6

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2 kg
Korean beef ribs, (L.A.-style)
large garlic cloves, chopped
onion, chopped
1/2 cup
1/2 cup
Asian pear, peeled and grated
1/2 cup
sake or rice wine
1/4 cup
granulated sugar
2 tbsp
2 tbsp
sesame oil
2 tsp
minced ginger
3/4 tsp
2 bunches
2 1/2 tbsp
toasted sesame seeds


  • COVER ribs with ice-cold water in a large bowl; let sit for 1 hr. Drain and pat dry, then transfer to a shallow pan or resealable bag.
  • WHIRL garlic, onion, soy, water, pear, rice wine, sugar, honey, oil, ginger and pepper in a food processor until smooth. Pour over ribs and massage marinade into ribs with fingertips. Cover with plastic wrap and refrigerate for at least 4 hr or up to 24 hr, flipping ribs occasionally
    for even marination.
  • REMOVE ribs from refrigerator 20 min before grilling. Preheat barbecue to medium-high. Remove ribs from marinade and reserve the marinade. Oil grill, then cook ribs, brushing once
    with marinade, lid closed, until grill marks form, 4 to 5 min per side. Add green onions to grill 1 min before taking ribs off.
  • TRANSFER to a platter and sprinkle with sesame seeds. Using kitchen scissors, snip between bones and cut into small pieces. Serve with grilled onions, perilla leaves and Ssamjang dipping sauce.


Kitchen Tip: Ssam means “wrap” in Korean. We like using perilla leaves or tender baby red-leaf lettuce for our wraps.


Calories 537, Protein 44 g, Carbohydrates 8 g, Fat 37 g, Fibre 1 g, Sodium 422 mg. Excellent source of vitamin B6

Chatelaine Quickies: Gourmet corn on the cob

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