I've shown you a recipe for Kalbi before, but let me introduce you to a Whole30 approved version.
The biggest difference is switching out the soy sauce for coconut aminos and no sugar, which isn't needed because these aminos already have a sweetness to them.
Make a large batch when you're doing meal prep and for extra flavor points, grill them. Some might call that cheating because of course it'll taste amazing off the grill. To that I say a big fat "duh".
Korean Short Ribs - Kalbi
About 6 serving sizes
2 lbs. kalbi
4 garlic cloves
1/2 cup coconut aminos
2 Tablespoons sesame oil
2 tsp salt
2 tsp black pepper
1 TBSP rice wine vinegar
1 TBSP sesame seeds
- Rinse the kalbi to clean off any bone fragments. Pat dry with paper towels. Cut with one bone per piece. Put into a large ziploc bag.
- Pour in the the coconut aminos, garlic, salt, sesame seed oil, rice wine vinegar, black pepper and sesame seeds. Squeeze the air out of the bag, seal, and massage marinade on the ribs. Refrigerate at least four hours, up to overnight.
- Shake off the marinade and grill, or cook in a pan, on high heat for about 5 minutes on each side.
Cook a piece of the ribs before refrigerating to make sure that the marinade is how you want it. Keep in mind that it will become a little saltier and flavorful after marinating.