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Korean Kalbi Ribs
This is one of our favorite barbecue meats. Really simple to make and it smells really great when you’ve got it over a nice hot grill. You can use any type of meat, but it taste best with beef. This is the original recipe: 4 pounds Short ribs (up to 5)
½ cup Shoyu; (soy sauce)
2 tablespoon Honey
2 tablespoon Toasted sesame seeds (up to 3)
⅛ teaspoon Dried red pepper
3 Cloves garlic; minced (up to 4)
½ cup Green onions; chopped
1 Piece fresh ginger root; grated, 1″x1/2″
1 tablespoon Sesame oil (up to 2)
1 dash Pepper My version of the marinade: 4 pounds flaken beef ribs
1 cup soy sauce
4 tablespoons brown sugar
2 cloves garlic, crushed & minced
1/2 inch fresh ginger root, crushed and minced
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon ground onion
1 teaspoon ground black pepper
2 tablespoons sesame oil
2 tablespoons white cooking wine
1/3 cup minced green onion Mix all ingredients except for the ribs in a large bowl. Large enough to accomodate the ribs. Place ribs one at a time in the marinade making sure to coat all sides. Marinade up to 30 minutes before barbecuing over grill. Make sure to turn the ribs over several times while it is marinading. For best flavor infusion, marinade short ribs over night in your refrigerator, layering them in a ziploc bag. Using a ziploc bag will allow you to turn the bag over several times without the mess. Barbecue on gas grill or charcoal grill for approximately 5 minutes on each side. Do not overcook the meat. Use leftover marinade to glaze each side of the ribs while cooking for extra added flavor. You can choose to leave out the pepper flakes if desired like I did here. Usually Korean Kalbi is served with some sort of freshly made spicy vegetable condiment such as kim chee or shredded daikon kim chee. |
Korean Kalbi
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May, 2012
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