Korean barbecue kalbi with ssam jang sauce recipe

Name: Korean barbecue kalbi with ssam jang sauce recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lbs (0.5kg) Korean short beef ribs, trimmed and cut thinly into 1/2cm thick slices; 2 pears (use a semi-hard sweet variety like conference or barlette) OR 1 Asian pear, peeled and grated; 3 cloves garlic, grated; 3.5 tbsp dark brown sugar; 4 tbsp tablespoons soy sauce; 2.5 tbsp roasted sesame oil; 2 tsp grated ginger; 8 grinds of black pepper (adjust to taste); 1 pinch sea salt; 1 spring onion or scallion, finely chopped; 1 clove garlic, grated; 4.5 tbsp Korean fermented soy bean pasta (dwengjang); 3 tbsp roasted sesame seeds; 2 tbsp Korean chilli paste (gochujang); 2 tbsp mirin; 1.5 tsp roasted sesame oil; 1 bowl cooked medium-grain white rice; 1 handful green leaf lettuce leaves; 1 handful sesame leaves (optional)

Servings: persons

1 lbs (0.5kg) Korean short beef ribs, trimmed and cut thinly into 1/2cm thick slices
2 pears (use a semi-hard sweet variety like conference or barlette) OR 1 Asian pear, peeled and grated
3 cloves garlic, grated
3.5 tbsp dark brown sugar
4 tbsp tablespoons soy sauce
2.5 tbsp roasted sesame oil
2 tsp grated ginger
8 grinds of black pepper (adjust to taste)
1 pinch sea salt
1 spring onion or scallion, finely chopped
1 clove garlic, grated
4.5 tbsp Korean fermented soy bean pasta (dwengjang)
3 tbsp roasted sesame seeds
2 tbsp Korean chilli paste (gochujang)
2 tbsp mirin
1.5 tsp roasted sesame oil
1 bowl cooked medium-grain white rice
1 handful green leaf lettuce leaves
1 handful sesame leaves (optional)

1
To make the ssam jang sauce, mix all of the ingredients together.
2
Put in a small bowl and serve later with the kalbi.
3
Place the beef into a large re-sealable plastic bag.
4
Add all of the other ingredients and massage into the meat well.
5
Chill and let marinate for at least 2 hours or up to overnight.
6
Heat up a grill or griddle pan until very hot.
7
Shake off any excess marinade from the meat and grill the beef strips until desired doneness, for rare about 30 seconds each side.
8
Serve immediately with white sticky rice, green leaf lettuce, sesame leaves (optional) ssam jang sauce (recipe follows).
9
Place a small scoop of rice, a smear of ssam jang sauce and a piece of beef into a lettuce leaf.
10
Wrap and enjoy.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lbs (0.5kg) Korean short beef ribs, trimmed and cut thinly into 1/2cm thick slices, 2 pears (use a semi-hard sweet variety like conference or barlette) OR 1 Asian pear, peeled and grated, 3 cloves garlic, grated, 3.5 tbsp dark brown sugar, and more.

Yes, Korean barbecue kalbi with ssam jang sauce recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!