Korean: Kalbi BBQ

By SharonE

Adapted fom Korean BBQ by Bill Kim

Ingredients

• 1 cup dark brown sugar, firmly packed
• ½ cup water
• 1 cup soy sauce
• 1 small white onion, coarsely chopped
• 1 Asian pear, peeled and coarsely chopped
• 1 kiwi, peeled and coarsely chopped
• 8 cloves garlic, peeled
• 1 (1-inch) piece fresh ginger, peeled and sliced
• ¼ cup toasted sesame oil
• 1 tsp mirin
• 3 scallions, sliced
• 4 tbs toasted sesame seeds
• 6 pounds LA Kalbi ribs

Details

Servings 6

Preparation

Step 1

Combine the brown sugar, water, and soy sauce in a bowl and whisk until the sugar dissolves. Transfer the mixture to a food processor, add the onion, pear, kiwi, garlic, ginger, and gochugaru and process for about 2 minutes, until completely smooth. Add the sesame oil, mirin, scallions, sesame seeds and blend until fully combined. Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months. Or freeze in standard ice cube trays, then transfer the cubes (they’ll be about 2 tablespoons each) to plastic freezer bags and freeze for up to 2 months.

Place ribs in shallow dish, pour marinade over and refrigerate overnight.

Heat grill and barbeque 3-4 minutes per side.