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Per serving
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- 1
Blend up the marinade
In a 13x9-inch dish, stir together the soy sauce, brown sugar, mirin, sesame oil and pepper. Peel, core and quarter the Asian pear and quarter the onion, then toss them in a blender with the garlic cloves and a 1-inch piece of peeled ginger. Blitz until smooth and whisk that right into the soy mixture.
- 2
Marinate 4 hours (no longer)
Drop in the flanken-cut short ribs and turn them so every piece gets coated. Cover and stash in the fridge for 4 hours. Don't push it past that — the enzyme in the pear works fast and longer marinating turns the meat mushy.
- 3
Fire up the grill
Drain off the marinade and toss it. Grill the ribs covered over medium heat, 4 to 5 minutes a side, until they hit your doneness (135°F for medium-rare, 140° for medium, 145° for medium-well). You'll know they're ready when the meat is firm with a little give and the bones start popping out like buttons.
- 4
Garnish and dig in
Scatter on sesame seeds and sliced green onions. Killer with a bowl of rice and some kimchi, or cut between the bones and wrap the pieces in lettuce leaves.
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Grilled Korean Short Ribs (Kalbi)
Created by: BackyardGrillCo
Ingredients
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup mirin
- 2 tsp sesame oil
- 1/2 tsp pepper
- 1 Asian pear
- 1 onion
- 8 garlic
- 1 ginger
- 3 lb beef short ribs
- sesame seeds
- green onions
Instructions
- Blend up the marinadeIn a 13x9-inch dish, stir together the soy sauce, brown sugar, mirin, sesame oil and pepper. Peel, core and quarter the Asian pear and quarter the onion, then toss them in a blender with the garlic cloves and a 1-inch piece of peeled ginger. Blitz until smooth and whisk that right into the soy mixture.
- Marinate 4 hours (no longer)Drop in the flanken-cut short ribs and turn them so every piece gets coated. Cover and stash in the fridge for 4 hours. Don't push it past that — the enzyme in the pear works fast and longer marinating turns the meat mushy.
- Fire up the grillDrain off the marinade and toss it. Grill the ribs covered over medium heat, 4 to 5 minutes a side, until they hit your doneness (135°F for medium-rare, 140° for medium, 145° for medium-well). You'll know they're ready when the meat is firm with a little give and the bones start popping out like buttons.
- Garnish and dig inScatter on sesame seeds and sliced green onions. Killer with a bowl of rice and some kimchi, or cut between the bones and wrap the pieces in lettuce leaves.