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Korean BBQ Ribs


Who is not a fan of the smell of Korean BBQ? Most people are drawn to this awesome branch of Asian cuisine by the aroma of the perfect combination of charcoal and caramelized brown sugar mixed with sizzling beef fat.

Today I will share with you how to DIY Korean BBQ Ribs. Just in time for the summer too.

Name: Korean BBQ Ribs

Difficulty: 3 out of 10

Time: 30 mins.


—Thick cut beef baby back ribs (we get ours at a local butcher because we prefer non-frozen and thick cut)

—Kalbi Marinade (get them at Asian grocery stores)

—Black pepper




Marinade ribs in a deep enough dish with the Kalbi Marinade for at least 1 hour. Make sure you rotate the meat so the juice covers it.

Cook ribs on BBQ using medium to low heat. This is essential because high heat will quickly char the sugar-rich surface of the ribs and ruin a portion of the food. Because it is thick cut the meat will stay juicy when slow-cooked. Cook each side for 15 mins and make sure no flare-ups.

Let meat stand for 7 mins and serve with your favourite sides. Korean BBQ ribs goes very well with sautéed onions and mushrooms, stir-fried zucchini and snap peas. The juice flowing out of the meat can flavour your steamed rice.



Fun Fact about Korean Culture. They are a very resilient and resourceful people. They were never conquered by the Chinese despite of being a tiny kingdom on the border of a huge Empire. They invented their own language to repel the Chinese influence and to stay independent. As a Chinese, I salute them. Keep the Korean flame going by cooking more BBQ’s this summer. Life is good!

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