Are you looking for dishes that could make today’s dinner special? Something that could truly amaze your friends and family? I think your answer can be found in Korea, and it’s something called Korean Kalbi or Korean short ribs! Kalbi is such a delectable dish that’s truly heavenly and mouthwatering. Serving Kalbi will make any great occasion or dinner, even more special! The sweet, tender, and savory meat will make every moment of your dinner memorable. It’s surely the best dish choice to serve to your friends and family! I like making Korean short ribs in the oven. One popular question for this dish is this. How long to bake Korean short ribs in oven? And what temp to cook them? In this post, I like to cover them and share tips on the recipes for Korean short ribs baked in oven.
It requires 6 hours to bake Korean short ribs in oven at 225 degrees Fahrenheit. Ribs are usually a tough piece of meat, so cooking it at low temp and slow will always be best. Preferably, your oven temperature should be around 225 to 275 degrees, to let the meat soften. While it does take longer between 4 to 6 hours of cooking, it does ensure that your meat is tender and delicious.
Although Korean short ribs are best cooked at lower temperatures, some may prefer to cook it at higher oven temp to speed things up. But try not to go higher than 350 degrees Fahrenheit so that you can still get a decent soft meat. Cooking short ribs at 350 degrees will need around 2.5 to 3 hours of cooking time.
If you really want to raise the temp though and if you want to cook it even faster, grilling is more advisable. Though, grilling is mostly used for LA Kalbi cuts, which are longer and thinner compared to the original and classic Kalbi cut. So for baking classic cut Kalbi, cooking low and slow is the key. Also, make sure that your meat’s internal temperature reaches 200 to 205 degrees Fahrenheit to ensure perfection!
Preparing and making Kalbi doesn’t need much, as the real magic happens in the oven.There are many recipes for Korean short ribs baked in oven. However, I like to stick to this easy Korean short ribs recipe. And here’s how to cook Korean short ribs in the oven.
All you need to do is marinate your short ribs in a mix of soy sauce, brown sugar, rice wine or mirin, minced onion, garlic, some salt, pepper, some cayenne, ginger. You might find this weird but also include a grated red apple or pear. The apple or pear helps to tenderize the short ribs and this is where that sweet goodness comes from.
Cover the meat and let it marinate while sitting in the fridge for at least 6 hours. Of course, the longer, the better, but 6 hours do great too!
Then, simply remove it from the marinade, pop it in the oven, and let the oven do the magic! If you have LA cut Kalbi and you want to grill it, the prep stays the same, then simply grill for around 3-5 minutes per side, depending on the thickness. Whether grill or oven, it’s still going to taste amazing. It’s easy, right? It’s just marinating and cooking, but I tell you, this Kalbi will put you and your guests in awe.
Korean short ribs are just perfect for any event or occasion! Even better when it’s for a celebration! But, if you aren’t cooking fast enough or on time, your ribs might be late for the celebration! So, here are things you can do to quicken the process of cooking Kalbi.
Unthawed meat always slows down the process of cooking, because ice-cold hard meat takes much longer to cook. So, it’s always important to give your meat enough time to thaw before you cook it so that it can cook faster and you won’t have to rush thawing the meat later on.
It’s ideal to marinate ahead of time (at most, a day before the actual event), because not only will it save you from rushing things on the actual gathering, but it will also allow the meat to absorb the seasoning over a longer time, making the flavors a lot more bold and deeper.
The taste is just the same, it’s just the cut that’s different! So, if you need quick Korean short ribs, go for thin LA Kalbi cuts because they need a significantly shorter amount of time to cook. Better to do this on the grill too!
Kalbi is just amazing and heavenly, even in its bare minimum state. Just imagine how much more exquisite it will be if we try to level up this dish. If you want to take your short ribs up a notch, here are certain things you can do.
No main star is complete without the side characters! You can make it authentically Korean with Korean side dishes like Korean spinach, cucumber kimchi, or Korean bean sprouts! These Korean dishes will be wonderful sides to eat with Korean short ribs! But, you can also add sides like potato salad and corn, if you like!
You can also level up your dish by using short ribs in different fusion dishes or trying different sauces. An example would be a Korean and American fusion with Kalbi Burgers! Or, for sauces, try a wine-reduced or barbecue-based sauce!
Red meats just always go best with some red alcohol. While you can have wine in your sauce, making it your beverage is also a great choice. Choose medium-bodied wines like Cabernet Sauvignon, they go best with ribs. For the kids, grape juice!
A big yes to Korean short ribs! After trying some of these, I’m sure it’ll become everyone’s new favorite dish. I hope this can help you prepare your Kalbi with perfection to the bone. I hope your guests will be in awe after trying this dish. Not just I hope, but I know they will. So, enjoy your short ribs with your great friends and family. Happy Kalbi eating!
You can tenderize Korean short ribs by adding apple or pear in the marinade. These two fruit contains enzymes which can tenderize the meat. I usually grate the apple or pear and mix in the marinade with other seasonings. If you don’t like the grainy texture from the grated apple or pears, you can try making them into a puree with a blender.
My typical portion of Korean short ribs per person is 1 pound per serving. My family love this amount and there’s always nothing left on the plate. This is despite that I still have 2 to 3 side dishes to go along with these Korean short ribs.
First, prepare the marinade for the Korean short ribs. Mix in a bowl soy sauce, brown sugar, rice wine or mirin, minced onion, garlic, some salt, pepper, some cayenne, ginger. Also add grated or pureed red apple or pear which will help to tenderize the short ribs. Place the ribs into the bowl and rub the seasoning to cover every bit of the meat. Then pour the marinade into a air-tight zip lock bag and place the short ribs into the bag. Then place the bag into the fridge for 6 to 24 hours, depending on your schedule. The longer the ribs is left to marinate, the more flavorful it will become as the seasoning infuse deep into the meat.