Korean Kalbi
Grilled Korean style beef short ribs topped with fresh green scallions. So juicy and tender that you will refuse to leave any leftovers behind.
Ingredients
16 double bone beef short ribs
3/4 cup Korean/Japanese soy sauce
2/3 cup sugar
1/2 cup water
1 bosh pear, skinned and cored
2 to 3 shallots
2 green onions (one for the marinate, one for garish)
3 cloves garlic
1 knob of ginger (about 1 inch size), skinned
1 tsp black pepper
2 tbsp sesame oil
1. Wash the ribs and soak in cold water for 1 hour. Drain.
2. In a blender (I used the magic bullet), puree the rest of the ingredients.
3. Pour the sauce over the ribs and mix.
4. Marinate the ribs for 8 to 10 hours in the fridge, best overnight.
5. Bring the meat to room temperature.
6. Cook ribs on the grill for 2 to 3 minutes on each side.
7. Garish with green onions and serve.
1 comment:
that looks mighty good. thanks for the recipe!
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