Kalbi ribs are a staple of Korean cuisine and are very popular in Los Angeles. Traditionally made with beef, Harry Soo wanted to experiment with lamb. The results were sensational, and the dish is so easy to prepare.
The secret to Korean Grilled Kalbi Lamb Chops is a bit of soda and Asian pear mixed into the marinade. Grilled to perfection, serve them with cucumber salad and a side of white or brown rice. Make sure to give yourself enough time to marinate the ribs, for the most flavor.
Grilled Kalbi Lamb Chops Recipe
This recipe is sponsored by Slap Yo’ Daddy.
The secret to Korean grilled Kalbi lamb chops is a bit of soda and Asian pear mixed into the marinade. Grilled to perfection, serve them with cucumber salad and a side of white or brown rice.
Preparation 1 hour 15 minutes
Cook 35 minutes
Ready in 1 hour 50 minutes
Servings 4 Servings
Ingredients
Kalbi Marinade
- 1 Asian pear peeled, cored, and roughly chopped
- 1 small white onion peeled and roughly chopped
- 6 cloves garlic peeled
- 1/2 cup soy sauce
- 1/2 can lemon-lime soda let sit a while for the fizz to settle
- 1/2 cup brown sugar
- 3 tablespoons sesame oil
Lamb Chops
- 2 racks about 2 ½ pounds New Zealand lamb ribs, frenched
- 2 tablespoons Slap Yo’ Daddy “Love Me Tender” All Purpose Rub
- 2 tablespoons oil
- 1 tablespoon white sesame seeds
Quick Pickled Cucumber
- 1/2 cup white vinegar
- 3 tablespoons white sugar
- pinch salt
- 1 cucumber
- 1 red onion
Equipment
- grill
Directions
Kalbi Marinade
- Combine in a blender the pear, onion, garlic, soy sauce, soda, brown sugar, and sesame oil.
- Puree the marinade ingredients in the blender. You could make more as the marinade will keep for a few days in the fridge. If it’s too thick, add more soda.
- Place the lamb ribs in a gallon plastic zip bag. Add enough marinade to cover the ribs. Reserve any extra marinade for basting. Rest in the fridge for 1 hour or overnight.
Lamb Chops
- Remove the lamb from the fridge, drain off excess marinade, and sprinkle with a light coating of the all-purpose rub.
- Set up a smoker with a hot zone and a cool zone. Smoke the ribs over indirect heat in the cool zone until they reach an internal temperature of 110 degrees F (43 degrees C).
- Move the ribs to the hot part of the grill. Cook and baste with a mixture of oil and the reserved marinade.
- Remove when the internal temperature is medium-rare, about 125 degrees F (52 degrees C).
- Loosely tent with foil while resting the lamb for about 15 minutes (the temperature will continue to rise about 5 more degrees).
- Garnish with white sesame seeds before serving.
Quick Pickled Cucumber
- Heat the mixture of white vinegar, white sugar, and a pinch of salt.
- Once the sugar dissolves, cool the liquid until it’s just slightly warm.
- Thinly slice the cucumber and finely dice the red onion.
- Pour the lukewarm liquid over cucumber slices and diced red onions. Chill in the fridge before serving.
Nutritional Information
Calories: 1356kcalCarbohydrates: 63gProtein: 42gFat: 105gSaturated Fat: 40gPolyunsaturated Fat: 14gMonounsaturated Fat: 44gTrans Fat: 1gCholesterol: 189mgSodium: 1779mgPotassium: 883mgFiber: 4gSugar: 49gVitamin A: 261IUVitamin C: 11mgCalcium: 197mgIron: 8mg
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