What Is Kalbi Short Rib Loco Moco with Black Garlic Gravy?

This mouthful of a dish takes the classic Hawaiian loco moco and swaps out the hamburger patties for tender kalbi short ribs. The dish is served with white rice and topped with a black garlic gravy and fried egg. You get a hint of sweetness from the short ribs, which is tenderized with kiwi, a full, rich profile from the gravy with a tangy, balsamic-like kick from the black garlic, and of course creaminess from the fried egg.

Where’d It Come From?

Loco moco comes from the tropical islands of Hawaii, while kalbi (beef) short ribs originated in Korea and black garlic has a disputed origin story all over Asia. Together, you get this nice blend of Asian / Islander flavors that make for a savory, zesty and slightly sweet meal.

If you’re curious as to where black garlic came from, as with many foods, black garlic’s origin is controversial and highly debated. A farmer reportedly found an ancient Korean recipe for black garlic, which suggests that these fermented bulbs began in Korea. However, it is also known that black garlic has been consumed for centuries in Japan (where it is often used in ramen) and in Thailand where it is believed to extend a person’s lifespan.

Want to dig deeper into the roots of these dishes? Check out our Food History 101 Blog!

– Click here to learn about the origin of Kalbi Short Ribs

– Click here to learn about the history of Loco Moco

How’s It Made?

Don’t be scared off by the passive prep time. Black garlic takes a long time to make, but almost no effort. All you need to do is put it in a rice cooker or slow cooker on warm and let it sit for two weeks. It’s as passive as it can get!

Once the black garlic is ready, the short ribs will need a few hours to marinate and the rest is quite quick. It’s just a matter of grilling the ribs, frying the egg, and creating a simple gravy that incorporates the potent, flavorful black garlic.

Makes: 4 servings | Passive prep time: 2 weeks / 2 hours | Active prep/cook time: 20 minutes

Ingredients:

1 bulb of garlic (you will need to start making the black garlic 2 weeks in advance – see instructions below)
2 lbs kalbi-style short ribs
4 tbs brown sugar
6 tbs soy sauce
4 tsp sesame oil
4 tsp crushed garlic
3 tbs rice wine
1 whole fresh kiwi – pureed in a blender or food processor
½ onion – sliced
4 eggs
2 cups of dry white rice (prepared from package instructions)
2 (14.5-oz) can of beef broth
2 tbs butter
1 tsp worcestershire sauce
Flour for thickening
Salt & pepper to taste
Optional: Green onions for garnish

Instructions:

Start making the black garlic TWO WEEKS in advance. Place a full, unpeeled bulb of garlic in a rice cooker or slow cooker. Set to warm (not low) and allow to cook for 2 weeks. You will be using only ½ the bulb for this recipe.
Apply brown sugar evenly to short ribs and set aside.
In a bowl, combine soy sauce, garlic, sesame oil and rice wine – mix together.
Add kiwi puree to beef and massage it into the meat to tenderize.
In a freezer bag, combine all of the above ingredients with onion and toss it around a bit. Refrigerate for 2 hours, flipping the bag after 1 hour.
Remove short ribs from bag, allowing excess juices to drip off and grill until cooked.
For the gravy, bring to a boil beef broth, butter, worcestershire sauce and salt and pepper to taste. Turn down heat to a simmer.
Dissolve some flour into water and slowly whisk it into the gravy until you achieve a desired thickness.
Mince black garlic and add it into the gravy.
Fry eggs immediately before plating.
Add rice to a bowl, topped with kalbi short ribs, gravy, fried egg and green onions.