You don't post a picture of flanken cut short ribs and not expect a Korean BBQ recipe :) Actually, I was tinkering with a braised short rib recipe, but didn't have enough time to experiment, so I decided to go with the basic Korean Kalbi. It's simple and quick on the grill. What the recipe lacks in cooking time is made up in marinating time. I like to serve it with hot rice, flavored seaweed, and kimchi. - edamame2003 —edamame2003
Test Kitchen Notes
Fans of Korean barbecue, rejoice! Edamame2003 is here to show you how to make the real deal without a lot of sweat. The two-stage marinade -- featuring sake, pear or apple juice, Tamari, garlic and sesame, among other things -- is delightfully simple. After an overnight soak, the short ribs, sliced thin, cook in no time. Broiling worked well for us; despite the high heat, the meat still emerged tender and flavorful due to the long marinating time. The flavor is sweet, salty, a little boozy and a little nutty -- who could ask for more? – A&M —The Editors
beef short ribs, cut against the bone, lengthwise. 1/8 - 1/4 inch thick
asian pear juice (or apple juice)
Tamari (or soy sauce)
honey powder or brown sugar
cloves garlic, crushed
chopped green onion
black pepper to taste
In This Recipe
lay out the ribs in a single layer and pour sake and juice evenly over each rib. Turn over and do the same. Cover or place in a ziploc and marinate for at least 2 hours.
Mix the remaining ingredients and pour into the ziploc with the ribs.
Lay the bag of ribs as flat as possible so that the ribs can marinate evenly. Leave in the fridge at least overnight. (Sometimes I freeze the bags of ribs and defrost when I want to eat them).
Grill on medium heat, turning once. Or you can broil in the oven on both sides.
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.