I asked the butcher at the grocery if they had uncut whole short ribs bone-in. I asked them to cut across the bone 1/4″ to 1/2″ thick.
I’ve purchased a lot of short ribs. Obsessive Compulsive Meat Purchase. It’s summertime (well it will be come June 21st) so I will share a version of Kalbi (Korean BBQ) shared by my sister-in-law’s mom. She got it from a friend at her Korean Church. I’ve been eating Korean a lot lately.
2 lbs of beef short ribs cut “flanken style” (across the bone)
3 parts water
1 part sugar
1 part soy sauce (Kikkoman is good)
Liquid of 1 onion (blend/chop onion in a mixer then strain through a piece of thin cloth or cheesecloth)
5 cloves garlic, minced
2 TBS honey (or to taste)
2 TBS sesame oil (or to taste)
1/2 c cooking wine
Black pepper
Rinse each piece of meat and let drain.
Pound each piece of meat on both sides.
Marinate meat in liquid overnight. Make sure each piece of meat is thoroughly covered in the marinade.
Experiment with the amounts of ingredients until you like the final product.
Grill High Direct Heat on a charcoal or gas grill or indoor grill.
Serve with rice or lettuce wraps
My favorite part of going to the Korean restaurant. The side dishes served with the meal. It’s different every time.
