Kalbi – Korean Short Ribs

Last week Dana and I went a Korean Barbecue and we ordered the short ribs.  They were delicious, but they served them differently than I normally get them.  Instead of having the ribs flaken style, they cut them like normal short ribs.  Then they cut the meat off the bone swiss roll style.  It was different and I had to try it.  We made these and they did not last long.  Absolutely delicious!

Kalbi – Korean Short Ribs

• 3 pounds short ribs
• 1 cup brown sugar, packed
• 1 cup soy sauce
• 1/2 cup water
• 1/4 cup mirin (rice wine)
• 1 tbs onion flakes
• 1 small can of crushed pineapple
• 4 tablespoons minced garlic
• 2 tablespoons sesame oil
• 1/4 teaspoon black pepper

The first step was to take the short ribs and cut them into long strips.  Basically take your knife and cut the meat portion into one long strip.  Below is a picture of a standard short rib.

Cut along the bone almost all of the way through.  Then slowly unroll the short rib as you cut it so that the strip is about 1/8th to 1/4 of an inch thick.  Below is the final short rib with the bone still attached.  As you can see, I have my new granite countertops in the background.  This was a major reason for me not posting a lot lately.  My kitchen has been under construction.

Next mix all of the ingredient in a zip top bag and marinate the short ribs for at least an hour, overnight is the best.

Remove the meat from the marinade and place onto a preheated high heat grill.

I used a diffuser to make sure that I got a nice sear on the surface of the meat.  This is not necessary, but I find that it makes the closest thing to the Korean BBQ.

When the meat has a nice sear, remove and serve over rice.

You can add some kimchi and serve in lettuce cups, but I like mine with just plain white rice.