The deliciousness of kalbi comes from marinating the meat well, grilling it at your table, then eating it fresh and hot, ssam style -- wrapping it up in lettuce leaves (or perilla leaves, or even thin rice skins), adding a smear of gochujang (hot pepper paste) and then stuffing it into your mouth. It's a nice dish to have when you entertain because most people seem to like BBQ.
It is a straightforward recipe, which probably everyone who makes has their own unique take on. In my recipe, I use Asian pear as the meat tenderizer, and I like to marinate it for a while. I also use the LA-style cut of short rib. I made a separate recipe for just the kalbi marinade, in case you want to use it with different types of meat and not beef short rib. And here you can read more about how to find the right kind of cut for your kalbi...
Serving Size: 15-20
Preparation Time: 30 minutes