Good afternoon dubbers!
For this week's fare, we have Kalbi (Korean Barbequed Beef Short Ribs).
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 all the remaining ingredients to make the marinade. Put the 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 your 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, and serve over rice.
I usually eat these over rice. When I made them the first time, I skipped the pear, which was a HUGE mistake. You need the acidity to break down the fibers, or else it will be like eating gum.
