Korean Barbecued Beef Short Ribs (Kalbi)

By barbell

Ingredients

• 6 Tbs. granulated sugar
• 6 Tbs. soy sauce
• 6 Tbs. apple (or Asian pear) juice
• 1/4 cup Asian sesame oil
• 4 medium cloves garlic, smashed
• 4 tsp. finely grated peeled fresh ginger (from a 2-inch piece)
• Kosher salt and freshly ground black pepper
• 2 lb. 1/2-inch-thick, cross-cut, bone-in short ribs (flanken)
• Vegetable oil, as needed
• 1/4 cup thinly sliced scallions, both white and green parts (about 2 medium)
• Big pinch of Korean chile threads or 2 Tbs. thinly sliced fresh long red chiles
• 1 tsp. roasted sesame seeds
• 18 lettuce leaves (such as green or red leaf), washed and dried
• 4 cups cooked white rice, preferably short-grain
• Ssamjang

Details

Servings 6
Adapted from finecooking.com

Preparation

Step 1

Grilled short ribs are one of the most popular dishes in a Korean barbecue. Their marinade, redolent of garlic, soy, sugar, and sesame, infuses the meat with incredible flavor. The longer you marinate the ribs, the better they’ll taste; overnight is best. Asian pear is a common addition to the marinade, but apple is easier to find.

In a large bowl, combine the sugar, soy sauce, apple juice, sesame oil, garlic, and ginger with a pinch of salt and pepper. Add the short ribs and, using your hands, massage the marinade into the meat. Cover and refrigerate for at least 2 and up to 12 hours. using a clean well oiled grill cook to desired doneness. 4 minutes for medium rare