Kalbi (Galbi) Korean BBQ Short Ribs
Recipe
Ingredients
3 – 4 pounds cross-cut beef short ribs (galbi cut) about ⅓ – inch thick
1/2 Korean/Asian pear (or 1 apple), grated
2 tablespoons minced garlic
1/2 medium onion, grated
1 teaspoon minced ginger
1/2 cup soy sauce
1/2 cup water
3 tablespoons sugar
2 tablespoons honey
1/4 cup mirin
2 tablespoons sesame oil
1 teaspoon black pepper
sesame seeds for garnish
Green onion for garnish
Instructions
For the ribs:
Rinse the ribs to wash off bone dust and remove some blood on the surface. Drain well. Pound the meat lightly with a meat tenderizer. This second part helps tenderize the meat, but you can skip it if you want.
For the marinade:
Blend the pear (or apple) together with the onion, garlic, and ginger in a mini/regular blender. Mix all the marinade ingredients well in a large bowl or container.
Add the meat to the marinade and coat each rib with the marinade. Marinate the meat for 6-8 hours (overnight for best results). Flip them over half way through. The thicker the meat, the longer you’ll want to marinate.
Cooking the ribs
Grilling: Preheat the grill over medium-high heat. Grill the short ribs, turning only once, 2-3 minutes on each side. You can use charcoal or wood charcoal (soot bul) grill, gas grill or a grill pan over the stove top.
Broiling in the oven: Set the oven to broil and preheat. Lay the meat in a single layer on a broiling pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes. Flip them over and cook for an additional 3 – 4 minutes. Watch closely not to burn them.
Pan-frying: Preheat a large non-stick pan. Reduce the heat to medium. Lay the short ribs in a single layer, 4 or 5 ribs depending on the size of the pan. Cook for 4 to 5 minutes. When the pan is getting dry. Add the marinade through a strainer. Flip them over and cook for another 4 to 5 minutes until all the sauce is gone and the ribs are nicely browned.
Enjoy!