Name: Kalbi (Korean Short Ribs)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 lb. beef short ribs, flanken-style -; 6 tbsp. soy sauce -; 2 tbsp. granulated sugar -; 2 tbsp. packed brown sugar -; 1 tsp. ground black pepper -; 2 tbsp. mirin (rice wine) -; 1 tbsp. sesame oil -; 2 tbsp. Toasted sesame seeds -; 2 garlic cloves, finely grated -; 1 small onion, finely grated -; 2 green onions, finely chopped -

Ingredients for - Kalbi (Korean Short Ribs)

1. 2 lb. beef short ribs, flanken-style

2. 6 tbsp. soy sauce

3. 2 tbsp. granulated sugar

4. 2 tbsp. packed brown sugar

5. 1 tsp. ground black pepper

6. 2 tbsp. mirin (rice wine)

7. 1 tbsp. sesame oil

8. 2 tbsp. Toasted sesame seeds

9. 2 garlic cloves, finely grated

10. 1 small onion, finely grated

11. 2 green onions, finely chopped

How to cook deliciously - Kalbi (Korean Short Ribs)

1 . Stage

Soak short ribs in cool water for 5 minutes, drain and pat dry. Set aside

2 . Stage

Meanwhile, in a small mixing bowl add the remaining ingredients, stir until well combined and sugar is mostly dissolved. Pour carefully into a resealable container, add short ribs and massage marinade into each piece. Refrigerate for 5 to 6 hours, preferably overnight.

3 . Stage

Preheat gas or charcoal grill to medium-high heat or grill pan or cast iron pan over medium-high heat on the stovetop.

4 . Stage

Remove meat from the marinade and pat dry with paper towels to remove all excess moisture, discard marinade. Grill ribs in batches, in a single layer, until slightly charred on both sides turning only once, about 5 minutes total. Since the marinade can burn, it may be necessary to brush the grill or wipe the pan clean from burned bits between batches.

5 . Stage

Transfer meat to a plate. Cut into individual pieces between each bone using kitchen scissors or a knife. Serve with steamed rice and kimchi.