Low-Sodium Kalbi

"I like to use boneless beef ribs for this, so I guess it's somewhere between kalbi and bulgogi. Don't be put off by the long ingredient list--it's really not at all difficult to make. You can use this marinade for kalbi (thin strips of beef short ribs), bulgogi (thinly sliced beef), or on chicken. This recipe freezes well, too, though I would recommend sticking with thicker cuts of meat to freeze."
photo by a food.com user photo by a food.com user
Ready In:
4hrs 20mins




  • Combine all ingredients except ribs in a 1 gallon ziplock bag. Add ribs and seal bag, squeezing out excess air.
  • Work sauce into ribs by kneading bag (be careful not to poke a hole in it).
  • Marinade several hours (no more than 4 if using very thin meat, such as for sukiyaki), or freeze.
  • To cook: If frozen, thaw first by placing in refrigerator the day before.
  • Drain meat, reserving marinade.
  • Grill over medium-hot coals until done to taste (time will vary depending on meat used).
  • Meanwhile, place reserved marinade in a small saucepan, bring to a boil, and simmer for 3-5 minutes.
  • I like to serve this sliced, over rice topped with shredded cabbage (I use undressed coleslaw salad mix), with the sauce drizzled on top. Kimchi makes a good side dish, too.

Questions & Replies

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  1. This tasty marinade I used on flank steak. Refrigerated over night and griiled outside. It was outstanding and the company loved the heat of the marinade. I told them about the chili-garlic sauce and made believers out of them. Thanks! diane, miami
  2. The frozen is not as good as fresh,but OK.
  3. Marvelous and Yummy!!! My "boneless beef ribs" came from the grocer as a good chuck steak cut in thick 1x1x3 inch chunks. I cut them down to 3/8 inch by 3 inch slices, marinated for 4 hours. DH grilled them to perfection. Some fine chicken stock steamed rice, and baby bok choy with onions made a great meal. And some pieces are saved in the freezer for a stir fry.



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