Kalbi (Korean Barbequed Beef Short Ribs)
Korean cuisine has been influencing Hawaiian cooking since the 19th century, making Hawaii's food scene one beautiful melting pot — case in point, these Korean-style beef short ribs, aka kalbi. Marinated and grilled beef short ribs are typical of the Hawaiian lunch plate, but we see no reason to limit them to lunch!
Dovetailing Tip: Prepare and begin Marinating the Honey Orange BBQ Chicken for tomorrows dinner.
Prep Time:
Cook Time:
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Ingredients:
| 5 pounds | korean style beef short ribs* |
| 1 cup | brown sugar, packed |
| 1 cup | soy sauce |
| 1/2 cup | water |
| 1/4 cup | mirin (rice wine) |
| 1 | small onion, peeled and finely grated |
| 1 | small asian pear, peeled and finely grated |
| 4 tablespoons | minced garlic |
| 2 tablespoons | dark sesame oil |
| 1/4 teaspoon | black pepper |
| 2 | green onions, thinly sliced (optional) |
Directions:
Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
Source: foodnetwork.com
