Korean Kalbi (marinated short ribs) is one of my favorites. I don’t normally like marinated meats much… but I love Kalbi. It has a sweet + smokey grilled flavor that anyone would enjoy! Perfect for summer night BBQ’s, camping & potlucks!
INGREDIENTS:
4 lbs of Korean beef short ribs (LA Kalbi Style)
2/3 cup honey powder or brown sugar
1 cup soy sauce
1/2 cup water
1/4 cup of red wine or soju
1/2 a medium onion thinly slice & the other 1/2 blended
1 small Asian pear, peeled and blended
5 cloves of freshly minced garlic (more to taste if you love garlic like me)
1 TSP of freshly minced ginger
2 TBS sesame oil
sprinkle of fresh ground black pepper
3 stalks of green onions, thinly sliced at an angle
DIRECTIONS:
If ribs are extra fatty trim the excess fat from the short ribs and rinse a few times in cold water. *TIP: When washing the ribs I rub the bones against each other while the water is running. This helps to get rib of any excess bone grinds/particles. After a couple washes, soak the ribs in cold water for 15-20 minutes to remove the blood. Discard water and rinse one more time and let the remaining water drain.
MARINADE:
In a large bowl, add the soy sauce, water, soju or wine, garlic, ginger, onion (blend + sliced), blended pear, green onions, sesame oil and ground black pepper. Mix well.
Once Marinade is made you can place the short ribs in a freezer bag or tupperware. Pour the marinade over the ribs and shake around as necessary to ensure they are evenly coated. Place in the refrigerator for at least an hour. Overnight is suggested.
When ready take the ribs out the fridge and grill away! Best when paired with rice, kimchi & fresh veggies!
Enjoy.