Kalbi Short Ribs in Da Kitchen Teriyaki Sauce

Are you looking for a delicious and mouth-watering recipe to try out? look no further than Kalbi short ribs in da kitchen teriyaki sauce. This scrumptious dish combines the savory flavors of Korean BBQ with the sweet and tangy taste of teriyaki sauce, making it an irresistible meal that everyone will love.

In this blog post, we’ll walk you through the process of preparing this delightful dish, including the ingredients you’ll need, tips on marinating the ribs, and how to cook them to perfection. So, grab your apron, and let’s get started on this culinary adventure that’s sure to impress your family and friends!

Kalbi Short Ribs in Da Kitchen Teriyaki Sauce

Level: IntermediateTotal: 12 hr 30 min (includes marinating time)
Active: 30 minYield: 4 servings

Ingredients Needed to Make Kalbi Short Ribs in Da Kitchen Teriyaki Sauce

  • 3 pounds beef short ribs, 3/8-inch cut
  • 1/2 cup sugar
  • 1/4 cup soy sauce
  • 2 cloves garlic, grated
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon grated fresh ginger
  • 1/2 orange
  • Cooked rice, for serving
  • Green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish

Directions For Making Perfect Kalbi Short Ribs

  1. Place the beef short ribs in a re-sealable gallon bag. Add the sugar, soy sauce, garlic, sweet chili sauce, ginger, and 1/2 cup water to the bag. Squeeze half of the orange in the bag, and add the remaining orange rind. Marinate the short ribs in the refrigerator for at least 12 hours, preferably 24 hours, so the juices and flavors can soak into the short ribs.
  2. Preheat a grill to medium heat.
  3. Cook the short ribs until lightly charred on both sides, 4 to 6 minutes. Serve immediately with rice and garnish with sesame seeds and green onions.

Nutrition Information on Kalbi Short Ribs in Da Kitchen Teriyaki Sauce

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About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

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