I love this recipe for Korean short ribs that my coworker Andrew gave me. I modified it a little and know that you’ll want to share this meal with all your friends once you’ve tasted it.
Andrew marinates them for 3 days. I have tried two but I like the flavor that an extra day gives. I cooked them on my indoor grill and also again on the BBQ. Both were really good.
So Kalbi is beef short ribs, cut into thins strips and marinated with Ponzu – a delicious soy sauce with citrus in it, garlic, fresh ginger root, Korean style red peppers (with no seeds), sesame oil, and brown sugar. Kalbi is grilled over a hot flame.
Once you get the balance of sweet and savory flavors, I would recommend some additional ingredients as well such as sherry. This is a good base recipe you can change up.
Kalbi
1 1/2 cups Ponzu
3/4 cup brown sugar
1/2 cup water
1 TBSP. sesame oil
4 cloves of fresh garlic, crushed
Korean red pepper to taste
1 large, fresh ginger root finely grated
4 pounds Korean-style short ribs
Combine the soy sauce, sugar, water, sesame oil and red pepper in a large mixing bowl. Add garlic and stir together. Put short ribs into large sealable freezer bag. Pour marinade into bag and turn bag over several times to ensure all meat pieces are covered. Refrigerate and turn frequently for 3 days.
Heat grill to high heat before adding the meat. Drain excess marinade off short ribs and grill them until medium, about 6-8 minutes. Serves 6.
Note to Serve:
My friend Kim told me this is best served the way Korean restaurants do: wrapped inside a fresh, crisp leaf of lettuce with one finger of steaming white rice, a dollop of spicy red bean paste (gochichang), a few slivers of grilled garlic, and shredded strips of fresh green onion.
Bon Appetit!