Kalbi Ribs and Grilled Corn with Kalbi Butter

Chef Stephanie Izard's Korean beef kalbi ribs are a summer mainstay. They're especially fantastic with the crisp, buttery charred corn here.

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  • Total Time:
  • Servings: 6
KEY: Barbecue/Cookout, Grilling/Barbecuing, Korean, Summer, Father's Day

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  • 3/4 cup malt vinegar
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons sambal oelek
  • 2 tablespoons Asian fish sauce
  • 3 garlic cloves
  • 4 pounds flanken-style beef short ribs (sliced 1/3 inch thick across the bones)
  • 1 stick unsalted butter, softened
  • 4 ears of corn, shucked and cut crosswise into thirds
  • Salt
  • Charred Okra Relish, for serving

How to make this recipe

  1. In a food processor, puree the vinegar with the olive oil, sambal, fish sauce and garlic. Transfer 1/2 cup of the kalbi marinade to a bowl. On a large baking sheet, brush the ribs with the remaining marinade and let stand for 30 minutes to 1 hour.
  2. Meanwhile, in the processor, pulse the butter until smooth. With the machine on, gradually add the reserved 1/2 cup of kalbi marinade. Scrape the kalbi butter into the bowl.
  3. Light a grill. Brush the corn with kalbi butter and grill over moderately high heat, turning and brushing with more butter, until lightly charred, 5 to 7 minutes. Transfer to a large platter.
  4. Season the ribs lightly 
with salt and grill over high heat, turning once, until nearly cooked through and lightly charred, 4 to 6 minutes. Transfer to the platter and serve 
with the okra relish.

Suggested Pairing

These charred ribs are best with a dark, malty brown ale.

Contributed By Photo © John Kernick Published June 2015

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