Kalbi Beef

Prep Time10

Cook Time4

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

1 ½ lb thin-sliced beef shortribs Korean style
1 c brown sugar
1 c soy sauce
½ c water
¼ c mirin sauce
2 Tb sesame oil
¼ teaspoon fresh-ground black pepper
8 cloves garlic
½ c diced red onion
1 Asian pear
3 scallions green onions for topping

Instructions

To begin, you will need about 2 1/2 pounds (more or less) of the thin-sliced beef short ribs, also referred to as "Korean Ribs."
Rinse them with cold water to remove any bone grit from the cutting process. Pat them dry with a paper towel and spread them out on a platter or baking dish.
Sprinkle the brown sugar all over the ribs and let it sit while you prepare the marinade. Eventually, you are going to finish this marinade in a blender. If you want to combine these all in there to begin with, that is perfectly acceptable. I prepared most of it in the bowl just because it was easier for you to see.
You will combine the soy sauce, water, mirin sauce, sesame oil and pepper. Set that aside for the moment.
Chop up the garlic. You don’t have to mince these too fine as they will be going in the blender. Dice up the onion.
Remove the stem and core from the pear and cut it into half inch or so pieces.
Put everything (except the ribs of course) into a blender and buzz it until the solids are a pulpy consistency. Place your ribs into a gallon sized zip-lock bag.
Pour in your marinade, press out as much air as you can, and close the bag.
Place it in a dish (in case of leaks) and set it in your fridge overnight.
The next day, grill your ribs over medium-high heat to the doneness you prefer…about 3-4 minutes per side. This will also depend on how thick your ribs are cut. Thinner will take less time, of course.
Slice up the scallions, using only the white and light green portions, and sprinkle those on top.
Enjoy!

Notes

*You can also serve these as an appetizer by snipping apart each boned section, creating 2 or 3 from each one.

* You can prepare this in the morning and let it marinate during the day and cook it in the evening. I personally think doing it overnight is ideal, but you can do what works for you!

See This Recipe:

https://cosmopolitancornbread.com/kalbi-beef/

Nutrition