Korean Ssam bar barbecued kalbi beef


  • Prep Time10 mins
  • Total Time20 mins
  • Makes6 servings
*PLUS 5 hours chilling time
Korean Ssam bar barbecued kalbi beef

Photo, Erik Putz.

Chatelaine Triple Tested


  • 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.

Chatelaine Quickies: Gourmet corn on the cob

Nutrition (per serving)

Calories 537, Protein 44g, Carbohydrates 8g, Fat 37g, Fibre 1g, Sodium 422mg.
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.