Kalbi - Korean BBQ Flanken Short Ribs
813kcal
Ingredients
- 2 pounds flanken cut short ribs
- ½ teaspoon kosher salt (add more according to your liking)
Marinade Sauce:
- ¼ cup soy sauce
- ¼ cup brown sugar
- ¼ cup water
- 2 tablespoons mirin
- 3 garlic cloves (minced)
- ¾ cup freshly grated Asian pear (or about half an Asian pear) or use apple
- ½ cup freshly grated yellow onion (from a small onion)
- ½ tablespoon sesame oil
- ½ inch fresh ginger (grated)
- 1½ teaspoons ground black pepper
Method
- Wash the Ribs: Soak the ribs in cold water for about 10-20 minutes to remove blood. After that, wash the ribs at least a couple of times in cold water, scrubbing off bone fragments and other debris then pat dry with paper towels. Set aside.
- Make Marinade: In a medium-size bowl, combine all of the sauce ingredients (except salt).
- Marinate: Transfer the short ribs into a large bowl or sealable freezer bag. Pour the marinade over the meat and mix well with hands or tongs. Make sure that the ribs are coated with the sauce. Refrigerate and marinate overnight for optimal results or at least 12 hours before cooking. Do not marinate for more than 24 hours!
- Remove the meat mixture from the fridge, add kosher salt, and mix well. Let it sit at room temperature for up to an hour before cooking.
- Grilling: Preheat a grill for medium-high heat, and lightly oil the grate. Drain excess marinade off beef. Grill short ribs for about 3-4 minutes each side. The outer part should be caramelized and lightly charred on both sides, and the inside should be cooked through all the way through so the meat will fall off the bone easily.
- Serve with rice and Gojuchang! Enjoy!
Nutrition
Calories813kcalCarbohydrates51gProtein67gFat37gSaturated Fat15gPolyunsaturated Fat3gMonounsaturated Fat16gCholesterol195mgSodium2559mgPotassium1454mgFiber3gSugar39gVitamin A25IUVitamin C7mgCalcium86mgIron8mg