Grilled Kalbi lamb chops are a flavorful fusion of Korean BBQ tradition and tender lamb. Inspired by the classic Korean short rib marinade, these lamb chops are infused with a rich blend of soy sauce, garlic, sesame oil, and brown sugar, but the standout in this recipe is the Asian pear and lemon-lime soda.
The marinade not only tenderizes the meat but also imparts a rich, savory-sweet profile that caramelizes when grilled over high heat. The lamb’s natural richness balances the umami-packed marinade, creating mouthwatering, bold, and earthy flavors.
Served straight off the grill, Kalbi lamb chops are perfect alongside the quick pickle cucumber salad and sticky rice. They make for a standout main at any cookout or dinner table, fusing Korean and global grilling influences into a dish that’s both familiar and fresh.
Grilled Kalbi Lamb Chops Recipe
Ingredients
Quick Pickled Cucumber Salad
- 1/2 cup white vinegar
- 3 tablespoons white sugar
- pinch salt
- 1 cucumber
- 1 red onion
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 sliced into indervidual ribs
To Cook
- 2 tablespoons Slap Yo’ Daddy “Love Me Tender” All Purpose Rub
- 2 tablespoons oil
To Serve
- 1 tablespoon white sesame seeds
- 1 spring onion sliced
Equipment
- grill
Directions
Quick Pickled Cucumber Salad
- Gently 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 until needed.
Kalbi Marinade
- Combine in a blender the pear, onion, garlic, soy sauce, lemon lime 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.
Lamb Chops
- Place the lamb ribs in a gallon plastic zip bag.
- Add enough marinade to cover the ribs. Reserve any extra marinade for basting.
- Marinate in the fridge for 1 hour or overnight.
To Cook
- 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).
To Serve
- Garnish with white sesame seeds and sliced green onion before serving with the quick pickled cucumber salad.
Nutritional Information
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