Kalbi

Source: https://www.americastestkitchen.com/recipes/14012-kalbi-korean-grilled-flanken-style-short-ribs

Notes

Kalbi (also spelled galbi) is a Korean dish made from beef short ribs that are marinated and grilled. The word galbi literally means "rib" in Korean.

What makes kalbi unique is the marinade—a sweet and savory blend typically made with soy sauce, sugar, garlic, sesame oil, and often pear or kiwi to help tenderize the meat.

The most popular style is LA galbi, where the ribs are cut across the bone into thin slices. This allows them to cook quickly and soak up more flavor. Kalbi is usually grilled over charcoal for a smoky finish.

It is commonly served with rice, lettuce leaves for wrapping, and a variety of Korean side dishes (banchan).

Kalbi is known for its bold flavor, tenderness, and popularity at Korean BBQ gatherings.

Ingredients

• 3/4 c packed dark brown sugar, for marinade
• 2/3 c soy sauce, for marinade
• 1 c coarsely chopped onion, for marinade
• 1/2 c canned pineapple chunks, plus 3 tbsp juice, for marinade
• 1/2 green kiwi, peeled, for marinade

Instructions

1. Combine the sugar and soy sauce in a small saucepan. Cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove from heat and let cool completely.
2. In a blender, puree the onion, pineapple and juice, kiwi, and garlic until smooth, about 30 seconds. Transfer the mixture to a 13x9-inch baking dish. Stir in the wine, oil, and cooled soy sauce mixture until combined.
3. Line a rimmed baking sheet with a triple layer of paper towels. Rinse the ribs under cold running water to remove any bone fragments, then transfer to the prepared sheet. Pat the tops dry with additional paper towels.
4. Working in batches, transfer the ribs to the marinade, turning gently to coat. Submerge completely. Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
5. Prepare the grill:
   • For a charcoal grill: Open the bottom vent completely. Light a large chimney starter three-quarters full of briquettes (about 4-1/2 qt). When the top coals are partially covered with ash, pour evenly over the grill. Set the grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
   • For a gas grill: Turn all burners to high. Cover and heat until hot, about 15 minutes. Then turn all burners to medium.
6. Clean and oil the cooking grate. Grill the ribs, uncovered, until evenly browned on the first side, about 6 minutes, moving them as needed to ensure even cooking and prevent flare-ups. Flip and grill the second side for about 6 minutes more. Transfer to a platter, tent with foil, and let rest for 5 minutes. Serve.