Salt Block Recipes: Korean BBQ Short Ribs (Kalbi) - Himalayan Salt
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Salt Block Recipes: Korean BBQ Short Ribs (Kalbi)

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A Salt block recipe that calls on a favorite Korean grilled dish to produce an asian savory riblet!

Many of these recipes call for an asian pear, however, for those that have difficulty finding them, you could go without or sub in pineapple or another fruit and put in your own sweet twist.

This salt block recipe is for Korean Kalbi, or beef short ribs that use a thin cut of beef which is a cut across the rib line, not along it, as in traditional rib cuts. These cuts can be found in the grocery store as a flanken cut, beef short rib. The cut, which is the lower part of the rib closer to the bottom of the cow, is a low cost cut. This of course makes this dish more affordable, however, with low cost comes with higher cooking times, typically as the cuts are less tender, and have more fat and sinew. So for little effort, these are a good choice for a slow cooker. To make them practical for the salt block, we’ll need to use a marinade and break down the meat with it. The Korean’s love this cut of meat on a charcoal BBQ, so we’re in luck as they already have a marinade! Complete with a bath in the specific Korean style marinade, these 4-6 inch long cuts are nearly ready made for the salt block.

Check here to download the Himalayan Salt Block Recipe: Korean BBQ Short Ribs.

You’ll want to commit your meat to some time marinating, so you’ll have to figure that into your prep time for this dish, but it’s worth it. Put the ingredients together and toss it all in a bowl, plastic bag or vacuum bag and you’re on your way. Ideally, the meat should marinate for several hours if not for overnight or even two days Korean style, so we get the meat tenderized by having the acid (vinegar/wine) go to work on the tissue. When you do pull the meat out, let it sit on a paper towel so you can reduce the amount of liquid that will be exposed to the block when you place the meat on it. For more information on Himalayan Salt Cooking: Food and Water Content.










Flanken cut Beef Short Ribs – 4 pounds or as much as you want. Cut to 4 inch lengths or a size that best fits your salt block.


1/4 cup Soy sauce (low salt is ideal)

1/3 cup Rice wine, Sake (sub white wine)

1/3 cup Pineapple Juice (optional

1/4 cup Rice wine Vinegar (sub white/apple cider vinegar)


2-3 Green onions (scallions), sliced thin

1 Medium onion, small dice

5 Garlic cloves, minced

Ginger, grated 1 inch, or more if your a ginger fan

2 tbsp Sesame Oil


1/2 Asian Pear, peeled and grated

3 tbsp sugar, honey or your favorite sweetener

2 tsp sesame seeds, toasted

2 tbsp black pepper, ground

Sriracha, Gochujang (Korean pepper paste), or other hot sauce for service.



First, There’s nothing really exact in the recipe, so you should experiment and use what you have on hand. Key to your success is the acid (wine/vinegar) and a balance of sugar (so it isn’t too acidic to taste). This will tenderize the meat and the rest will add the flavor.

Rinse and soak the meat cuts to remove anything foreign and reduce the blood in the meat. Combine liquids, aromatics and seasonings into a bowl and mix together well by whisking. Pour the marinade into a bag and add the meat cuts to it.  Seal the bag with as little air as possible inside and mix the marinade around the meat cuts, coating them. Place in the refrigerator until you’re ready to cook them. Minimum 60 minutes, preferably overnight.

When you’re ready to cook them, pull cuts from bag and let stand briefly on a layer of paper towels to remove any excess liquid.  Then they’re ready for the block. Cook until colorized, checking for doneness or temp. They are thin and won’t take long. You made need to wide or lightly scrape block between batches depending on how much marinade material is left on the block.











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