Korean BBQ short ribs or Kalbi are becoming more well known. At one time you had to go to a specialty store to purchase the crosscut beef short ribs, now most butcher shops and big chain grocery stores carry it. The marinade infuses the meat with a wonderful taste. The longer the meat is cooked for the more tender and fall off the bone it will be. Serve with some rice or with lettuce used as a wrap with the meat picked off the ribs.
Ingredients
For the Marinade
2 tbsp sesame oil
2 tbsp brown sugar
1 ½ tsp dry chili flakes
1 tbsp garlic, chopped
½ cup soy sauce
¼ cup green onions, chopped
½ cup fresh orange juice
For the Korean Short Ribs
16 “Korean style” crosscut beef short ribs
Directions
For the Marinade
- In a sauce pan over medium heat, bring the sesame oil to a shimmer. Add the garlic and cook until fragrant, approximately 1 minute.
- Add the remaining marinade ingredients to the sauce pan and stir to combine it all together. Bring the marinade simmer, remove from the heat.
- Transfer the marinade to a large container and let cool.
- Add the short ribs to the container making sure they all get coated. Place in a refrigerator and let the meat marinade for at least an hour to a maximum of 24 hours.