Soy-Free Korean Kalbi (Galbi) - Grilled Marinated Short Ribs

Indulge in the bold, savory flavors of Soy-Free Korean Kalbi (Galbi) – a mouthwatering twist on traditional Korean grilled short ribs. This recipe swaps out soy sauce for coconut aminos, creating a perfect sweet-and-savory marinade infused with apple juice, pineapple juice, honey, sesame oil, and aromatic garlic and ginger. The English-cut beef short ribs soak up this flavorful blend, transforming into tender, caramelized perfection on the grill. Quick to prepare and bursting with umami-rich notes, this soy-free dish is an ideal option for anyone with dietary restrictions. Serve these smoky, charred ribs with steamed rice, crispy kimchi, or sautéed veggies for an unforgettable Korean-inspired meal. Perfect for summer barbecues or cozy gatherings, this healthier Kalbi alternative is sure to impress!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pounds Beef short ribs, English cut
• 1 cup Coconut aminos
• 0.5 cup Apple juice
• 3 tablespoons Honey
• 2 tablespoons Sesame oil
• 2 tablespoons Rice vinegar
• 4 Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 4 Green onions, chopped
• 1 teaspoon Black pepper
• 0.5 teaspoon Red pepper flakes
• 0.25 cup Pineapple juice

Directions

Step 1

Begin by preparing the marinade. In a large mixing bowl, combine coconut aminos, apple juice, honey, sesame oil, rice vinegar, minced garlic, grated ginger, chopped green onions, black pepper, red pepper flakes, and pineapple juice. Mix until the honey is fully dissolved and all ingredients are well incorporated.

Step 2

Place the beef short ribs into a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring all pieces are fully covered. Seal the bag or cover the dish with plastic wrap. Let the ribs marinate in the refrigerator for at least 4 hours, preferably overnight for the best flavor.

Step 3

Prepare your grill for medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

Step 4

Remove the marinated ribs from the refrigerator. Allow them to sit at room temperature for about 20 minutes before grilling, ensuring even cooking.

Step 5

Place the ribs on the grill. Cook each side for about 6-8 minutes, or until the meat is browned and slightly charred to your preference. Adjust cooking times if necessary, based on the thickness of the ribs and the heat of your grill.

Step 6

The ribs are done when they are cooked through and tender. Use a meat thermometer to check that the internal temperature has reached at least 145°F (63°C).

Step 7

Transfer the grilled ribs to a platter and let them rest for about 5 minutes. This allows the juices to redistribute within the meat.

Step 8

Garnish with additional chopped green onions if desired, and serve immediately. Enjoy your soy-free Korean Kalbi with a side of rice, kimchi, or fresh vegetables for a complete meal.

Nutrition Facts

Serving size	(1866.0g)

Amount per serving	% Daily Value*
Calories	3573.6

Total Fat 242.4g	0%
Saturated Fat 96.7g	0%
Polyunsaturated Fat 11.7g
Cholesterol 762.0mg	0%
Sodium 5001.0mg	0%
Total Carbohydrate 158.1g	0%
Dietary Fiber 11.8g	0%
Total Sugars 130.9g
Protein 183.2g	0%

Vitamin D 0IU	0%
Calcium 430.7mg	0%
Iron 26.4mg	0%
Potassium 3153.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 20.7%

Carbs: 17.8%