Happy Tuesday! Before I share this recipe for Whole30/Paleo Korean (Kalbi) Marinated Short RibsHope your day has been going well and you are enjoying the same through this crazy pandemic. Though things have open back up, we still have to stay safe and keep our distance. So I am gearing up for a Whole3 reset. I am sure that the Pandemic took a toll on everyone, we were all so stressed, most of us ate our stress away. To be honest I tried doing a reset in the midst of the pandemic back in May but I decided that it was too stressful, I did it for two weeks and decided to stop. I just didn’t want to place that much pressure on my self. It was hard enough working through it all. I feel now that I am more ready to do a reset, and with that in mind, I am starting to create more Whole30 recipes.
As someone who loves Korean food, I am excited about this one, I love going to the Korean bbq and grilling up the meats, its a time to bond and enjoy great food with family and friends. These Whole30/Paleo Korean Kalbi Short Ribs are super quick to make, leave and let marinate, go about your business, then it is ready to be grilled.
Korean Kalbi (ribs) is a popular Korean Dish made with beef short ribs. It is often marinated in a sweet and savory sauce, it usually has soy sauce and sugar. They are often found at korean bbq spots, raw and ready to be grilled.
Coconut aminos are used as a base for my marinade since the original marinade is usually made with soy sauce and sugar to make it sweet and savory. For Whole30 purposes, I used coconut aminos, because it is somewhat similar to soy sauce. It is gluten, soy, and without any added sugars. It is naturally sweet and it makes for a great marinade.
The type of beef I used would be referred to as La Galbi, because of the bones peeking along the long edge, thinly cut ribeye, which allows the marinade to penetrate the meat, cooks quickly and evenly.
Along with the coconut aminos, there are apples although traditionally Korean pears are used, I know not everyone can get their hands on Korean pears. There are also green onions, garlic, onion, sriracha, ginger, sesame oil, black pepper, and smoked paprika.
To Serve: In the restaurants, they are typically served inside lettuce leaves, or other leafy vegetables, with a sauce. It is often also served with rice and side dishes called Banchan. Banchan are small side dishes that can be shared. I usually like to have kimchi and marinated daikon radish as my side dish. Cauliflower fried rice, seasoned cooked spinach would be a good side dish for whole30. I hope you are able to try this dish and pls rate leave comments and ratings. Tag me if you decide to make this on Instagram.
| Prep Time | 10 min |
| Cook Time | 10-12 minutes |
| Passive Time | 12-24 hours |
| Servings |
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- 4.5 lbs kalbi cut short ribs
- 1 cup coconut aminos compliant
- 1/2 cup warm water
- 3 tbsp rice vinegar compliant
- 1 small honey crisp apple blended, you could use a small asian pear if you find one
- 1 tbsp whole30 sriracha I used the yellowbird sauce brand
- 2 tbsp minced garlic
- 1 tbsp dried minced onion
- 2 tbsp sesame oil
- 2 tsp garlic powder
- 1 tsp fresh zested ginger
- 1 tsp smoked paprika
- 1 tsp black pepper
- 3 stalks green onion chopped
- Optional shishito peppers grilled
Ingredients
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- In a small bowl mix all of the ingredients for the marinade together, except for the short ribs. Add half the marinade in a resealable then add the short ribs, seal, and coat with marinade. Add the rest of the marinade to the bag and coat again. Seal and refrigerate for 12-24 hrs.
- Preheat grill to 400-450 degrees, add ribs when hot and at temp. Grill each side for about 5 minutes, brush with more marinade while the first side is cooking. Add peppers on the grill as an optional choice. Remove ribs from the grill and enjoy it. Serve with cauliflower rice, kimchi, seasoned spinach, make it a lettuce wrap, minus the bones haha. Serve with a side of rice, veggies, kimchi, and gochujang when not on Whole30. Note: Reheat by placing back on the grill until each side is hot.
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