Okay, I admit it. I was introduced to Kalbi (Korean style short ribs) not at a fabulous Korean restaurant or even by a fabulous Korean cook. I stumbled upon it by ordering a combination plate from a local Hawaiian BBQ joint. Wait, what?! While I go hide in a corner in my cone of shame, get yourself ready for a quick grilling, great tasting and different take on short ribs. You can find these short ribs at most Asian markets, but I have also purchased them at my local grocery store. If you can’t find them at your local grocery store, try asking your butcher to cut your beef short ribs “flanken” style. (Cut lengthwise across the rib bones.)
- 4 pounds Korean style beef short ribs
- 1 cup brown sugar
- 1 cup soy sauce
- 1/2 cup lemon-lime soda (like 7up or Sprite) or cold water if not available
- 1/4 cup Mirin (rice wine)
- 1 small white onion, peeled and finely grated
- 1 small Asian pear, peeled and finely grated
- 4 tablespoons minced garlic
- 2 tablespoons sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced for garnish (optional)
- Prepare marinade by whisking in a bowl: brown sugar, soy sauce, lemon-lime soda (or cold water), Mirin, onion, pear, garlic, sesame oil and black pepper.
- Place short ribs in a plastic resealable freezer bag (you may need 2).
- Add marinade to short ribs. Press out excess air from bag and seal.
- Turn bag over several times to ensure short ribs are evenly coated. Refrigerate for 4 hours. (But overnight is best.)
- Heat grill to medium high heat.
- Drain excess marinade off short ribs. Grill short ribs turning only once to desired doneness. (About 2 to 3 minutes per side.)
- Garnish with thinly sliced green onions. (If desired)