Korean Kalbi Ribs

Kalbi (Korean Short Ribs) - very talked-about dish of grilled beef ribs during a delicious marinade found at Korean BBQ restaurants. build it reception these days. everybody loves Korean BBQ, particularly the juicy, tender, and saporous kalbi or Korean cut of beef. The key to a decent marinade for kalbi may be a balance of flavors, each sweet and savory. historically, honey or sugar is employed for sweetening the marinade. several Korean girls these days agree that the simplest ingredient to use may be a citrus soda like 7-UP. they are saying that not solely is it sweet, however it conjointly tenderizes the meat…

The main distinction between bulgogi and kalbi is that the cut of beef. Kalbi is brief ribs whereas bulgolgi is thinly sliced ribeye cut of meat. each use identical marinade. This formula uses Asian pear, onion, soy sauce, citrus soda, ginger, garlic, and red pepper flakes for the marinade.

INGREDIENTS

•  3 lbs Flanken-style short ribs, about 12 pieces
•  Water
•  1 Asian pear
•  1/2 white or yellow onion
•  1 cup soy sauce, I use Aloha shoyu
•  1 cup citrus soda, like Sierra Mist
•  1 tablespoon freshly grated ginger
•  1/4 cup sesame oil
•  3 cloves garlic minced or pressed
•  2 tablespoons sesame seeds
•  1/4 teaspoon red pepper flakes
•  1/4 cup minced green onion

DIRECTIONS

1. Place ribs in a large casserole dish and fill it with water until the ribs are covered.  Let sit in the fridge at least 30 minutes, then pour off water and rinse the ribs and dish.
2. Return ribs to the casserole dish.  Grate the flesh of an Asian pear and half of an onion over the ribs.  Add all remaining ingredients to the ribs and use tongs stir marinade and make sure ribs are all soaking.  Cover the dish and refrigerate at least 30 minutes (overnight is better).
3. Heat a grill to medium high heat.  Use tongs to place ribs on the grill and cook for 3-4 minutes each side.  Garnish with additional green onion and sesame seeds if desired.  Serve with kimchee and rice.

Based on the recipe from HERE