Tuesday, July 30, 2013

Korean Short Ribs (Kalbi) Recipe

This is a great dish to prepare for a pot-luck BBQ. It cooks quickly so you can serve a lot of people and everybody loves it so much, there's never any left to take back home. Getting the beef is pretty easy at Asian supermarkets where you often find them pre-cut on styrofoam trays. If you can't find an asian market, just ask your butcher to cut up some up for you. Most likely, they will understand what you mean if you tell them you want Korean short ribs.

5 lbs beef short ribs, cut across the bone to 1/4" thick slices

1/2 cup soy sauce
1/4 cup rice wine (sake)
1/2 cup sugar
1/4 cup sesame seed oil
a big squeeze of honey (roughly 3 tbsp)
a couple dashes of chili oil to taste
6 cloves of garlic, finely minced
4 bunches of green onions finely sliced
1/4 cup toasted sesame seeds

Mix the marinade ingredients together in a large bowl. Ensure the sugar is completely dissolved.
Dip the ribs into the marinade to evenly coat and place into a 1 gallon zip lock bag. Press as much air out as possible before sealing.
Place the bag in a leak proof tray and into the fridge overnight to a day, flipping it once half way through.
To cook, grill each side at medium to high heat, about 2-4 minutes. Use a water bottle sprayer to extinguish any flareups. The goal is to get the fat to melt from the meat and let it fry itself on the grill without letting the fat cause too many flareups.