"Killer" kalbi

I have had short ribs in my freezer for a month and have been slobbering over the idea of kalbi, a Korean staple. It takes some time to marinate, but is well worth it. Now, if you have a grill (and it’s not too cold to use it), go ahead and cook them on it. I don’t have a grill and used my stovetop grill pan. It worked perfectly well.

This picture (posted once before) shows the cut of these ribs. In the lower portion you can see the small oval bones. In the upper, their thinness – about1/4”. I didn't take an "after" photo, too desperate to get to the table. Just imagine browned beef ribs.

I have lost track of where this came from. My apologies to Sandy, whoever and wherever you are.

Sandy’s Killer Korean Kalbi
2 lbs. cross-cut beef short ribs
Pre-marinade
3/4 cup grated onion
2 tbsp honey

Puree the onion in a food processor until it is almost liquid. Pour the grated onion over the beef and add the honey. Turn each of the ribs so they our all coated. Let sit for 2-3 hours to tenderize the beef. Drain the rpe-marinade liquid. You don’t have to scrape off the onion solids, but just get rid of the liquid.

Second marinade
5 tbsp soy sauce
4 tbsp sugar
2 tbsp honey
4 tbsp Chinese rice wine
2 tsp sesame oil
2 scallions, green and white parts minced
4 tsp garlic, minced
2 tbsp roasted sesame seeds
2 tbsp water
1 tsp ginger, grated
½ tsp dried red pepper flakes

Mix all the ingredients together in a bowl, then pour over the ribs. Marinate overnight.

Preheat a stovetop grill over high. Grill the kalbi very quickly, no more than 2 minutes per side.

Serve over rice.

Our accompaniment was egg noodles with artichoke hearts, butter and lemon juice. Very simple and very good.