Name: Korean BBQ Short Ribs (Kalbi)
Prep time: 13 h
Cook time: 20 min
Total time: 13 h 20 min
Ingredients: 5 lb of LA style short ribs (thin cut); 3/4 to 1 cup of white sugar; 1 cup soy sauce; 2 tablespoons garlic, minced; 1 tablespoon black pepper, freshly ground; 1 teaspoon sesame oil; 1/2 kiwi, peeled and pureed; 1/3 cup rice cooking wine (Mirin); 1 tablespoon agave; (Optional) Chopped green onion to garnish; 

Description

This recipe was passed down from my mom, who would marinate and prepare the meat for a family gathering, birthday, or any time I have friends over. My dad will usually cook the meat on the BBQ until evenly charred. We will enjoy it with homemade kimchi, lettuce wraps, and other Korean sides known as “banchan”. The sweetness from the sugar combined with the saltiness of the soy sauce marinade makes the ribs quite addicting. It is best served fresh off of the BBQ.

Ingredients

5 lb of LA style short ribs (thin cut)

3/4 to 1 cup of white sugar

1 cup soy sauce

2 tablespoons garlic, minced

1 tablespoon black pepper, freshly ground

1 teaspoon sesame oil

1/2 kiwi, peeled and pureed

1/3 cup rice cooking wine (Mirin)

1 tablespoon agave

(Optional) Chopped green onion to garnish

Instructions

Wash ribs under cold running water.
Soak ribs in cold water in a large bowl for about 20 minutes. The water will turn red as the blood comes out of the ribs.
After 20 minutes, throw out the water, rinse, then stack them on a cookie rack in the sink or in a colander for about 15-20 minutes to drain.
Puree ½ a kiwi until liquid consistency.
While the meat is sitting, add pureed kiwi, white sugar, soy sauce, chopped garlic, black pepper, sesame oil, and rice cooking wine to a medium-sized bowl, and mix until the sugar has dissolved.
Add 2 squeezes of agave or pancake syrup for extra sweetness.
Coat each piece of rib one by one with the marinade, then place in a large air-tight container or plastic bag.
Pour leftover marinade on top of ribs evenly, and place in the refrigerator.
After marinating for 5-6 hours, rotate ribs to evenly coat each rib. Leave in the fridge for 5-6 more hours.
Heat BBQ grill or stovetop grill to medium-high heat and add a splash of oil.
Cook each short rib until charred and brown, about 3-4 minutes each side.
Garnish with green onions and enjoy with rice and kimchi!

Notes

Substitute: If kiwi cannot be found, substitute for ⅓ – ½ cup of Pepsi or Coke
Use gloves for coating ribs in the marinade to keep things clean and sanitary
If using a plastic bag for marinating, double bag to prevent leaks
Store cooked meat in an airtight container in the refrigerator for up to a week