Korean Ssam bar barbecued kalbi beef

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10 min


20 min



* PLUS 5 hours chilling time
Korean Ssam bar barbecued kalbi beef

Photo, Erik Putz.


  • 2 kg Korean beef ribs , (L.A.-style)
  • 5 large garlic cloves , chopped
  • 1 onion , chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 Asian pear , peeled and grated
  • 1/2 cup sake or rice wine
  • 1/4 cup granulated sugar
  • 2 tbsp honey
  • 2 tbsp sesame oil
  • 2 tsp minced ginger
  • 3/4 tsp pepper
  • 2 bunches green onions
  • 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.


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Nutrition (per serving)

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

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