5-Minute! Yakiniku-Style Pork “Kalbi”

About Kalbi

When people in Japan think of Yakiniku, “kalbi” is often the first cut of meat that comes to mind. Interestingly, kalbi isn’t a formal anatomical cut but a menu name taken from the Korean word “kalbi,” meaning “rib and surrounding meat.” In Japan, restaurants are not required to list precise cut names, so kalbi generally refers to cuts of beef short plate with high fat content and rich umami flavor. Originally, kalbi appeared on Yakinuku restaurant menus as a cheap cut and was served with the bones intact similar to sliced short ribs. Their sweet, fragrant fat that pairs perfectly with both tare sauce and rice firmly established them as a national favorite. “Kalbi” is a word that has come to symbolize the Japanese Yakinuku experience and is synonymous with a delicious dining experience, more than a strict cut of meat.

In recent years, the popularity of pork kalbi has boomed in Japan. While in Korea, “pork kalbi” commonly refers to bone-in pork similar to beef kalbi, in Japan it has come to mean pork belly cuts with its characteristic 3 layers: skin, lean meat, and fat. With the increasing popularity of Korean cuisine in Japan, the Korean national favorite samgyeopsal (griddled pork belly) has found a home in Japan as well as a style of enjoying fatty, flavorful meat.

Pork is often considered a “stamina food” in Japan–one that delivers energy and is packed with vitamins. Pork kalbi does not disappoint! Packed with B vitamins (B1, B6) and minerals like zinc, potassium, and phosphorus, pork kalbi is a favorite go-to food when you need a boost of energy after a long day.

This recipe delivers a sweet–savory Yakiniku-style pork kalbi you can make in about 5 minutes. Eat as is, pile over rice, or wrap in lettuce—any way is delicious. Give it a try!