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Homemade Kalbi Ribs with Macadamia Nut Rice recipe photo

Kalbi Ribs with Macadamia Nut Rice

This Kalbi Ribs with Macadamia Nut Rice is a flavor-packed dish that combines savory beef with crunchy, nutty rice!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1 jumbo onion
  • 6 cloves garlic
  • 1/4 cup finely chopped fresh ginger
  • 2 cups low-sodium soy sauce
  • 1/4 cup brown sugar
For the Ribs:
  • 5 pounds 1/2-inch-cut beef short ribs use prime or choice corn-fed beef
For the Rice:
  • 12 ounces jasmine rice
  • 2 tablespoons garlic butter
  • 1/2 cup chopped toasted macadamia nuts
  • 1/2 cup chopped scallions

Equipment

  • Large mixing bowl
  • Grill or oven
  • Rice cooker
  • Sharp knife
  • Serving Platter

Method
 

Instructions:
  1. Step 1: Prepare the Marinade - Finely chop the jumbo onion, garlic, and ginger. In a large mixing bowl, combine these ingredients with low-sodium soy sauce and brown sugar. Stir until the sugar has dissolved completely.
  2. Step 2: Marinate the Ribs - Add the beef short ribs to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or overnight for optimal flavor absorption.
  3. Step 3: Cook the Rice - Rinse the jasmine rice under cold water until the water runs clear. Cook it in a rice cooker according to the package instructions. Once done, fluff the rice with a fork and set aside.
  4. Step 4: Sauté Garlic Butter - In a large skillet, melt 2 tablespoons of garlic butter over medium heat. Add the cooked jasmine rice to the skillet, stirring gently to incorporate the buttery goodness.
  5. Step 5: Add Macadamia Nuts and Scallions - Stir in the chopped toasted macadamia nuts and chopped scallions into the rice. Mix until evenly distributed, and keep the rice warm while you finish cooking the ribs.
  6. Step 6: Grill or Bake the Ribs - Preheat your grill or oven to 375°F (190°C). Remove the ribs from the marinade, allowing any excess liquid to drip off. Grill the ribs for about 15-20 minutes per side, or until they’re beautifully caramelized and tender.
  7. Step 7: Serve and Enjoy - Once the ribs are cooked, plate them alongside a generous serving of macadamia nut rice. Garnish with extra chopped scallions if desired, and dig in!

Notes

  • For the best flavor, marinate the ribs overnight.
  • If you prefer a more caramelized crust, consider broiling the ribs for the last few minutes of cooking.
  • If you can’t find 1/2-inch-cut beef short ribs, ask your butcher to cut them for you.