• Amy Lippert, NTP

Paleo Korean BBQ Short-Ribs (Kalbi)

Updated: a day ago

One of my favorite foods growing up was my mom's kalbi. Savory, slightly sweet, rich short ribs that we would eat with sigeumchi namul (Korean seasoned spinach), kimchi, and of course rice (you can opt for cauliflower rice for Paleo and Whole30 options). Marinating at least overnight up to 48 hours guarantees a delicious tasty short rib!

Paleo Korean BBQ Short-Ribs (Kalbi)

Paleo Korean BBQ Short-Ribs (Kalbi)

2-3 lbs Flanken Short Ribs, cut 1/4" thick*

1 cup Coconut Aminos

2 Tbsp Sesame oil

1/4 cup Fish Sauce

1 bunch Green Onions, julienned

1 tsp Black Pepper

4 cloves Garlic, finely minced

1/4 cup Rice Wine Vinegar

1 Tbsp Sesame seeds (opt)

*This type of cut is not commonly found outside of a Korean market, I usually ask my local grocer a few days ahead to cut the ribs flanken style for me for this dish. I would recommend no thicker than 1/4" thick as this cut of beef can be very tough when cut too thick.


In a large bowl combine all marinade ingredients. Add short ribs and submerge them in the marinade, press them down to ensure they are covered as much as possible.

Refrigerate at least overnight up to 48 -hours, flipping the short ribs (bring the bottom ribs to the top and layer the tops ribs to the bottom) to ensure even marination.

Preheat grill to 425

Sear each side of the short rib and cook for 2-3 minutes per side until cooked to preferred doneness.

Remove and enjoy!

Marinating Paleo Korean BBQ Short-Ribs (Kalbi)

Kalbi on the Grill

Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies

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