Marinade:
½ cup soy sauce
1 cup water (less if using low sodium soy sauce)
¼ cup sugar
2 tablespoons honey
¼ cup rice wine (or Mirin)
2 tablespoons sesame oil
¼ cup (about 1/4 of a large) Korean pear grated
¼ cup (about 1/4 of large) onion grated
3 scallions thinly sliced (optional)
2 tablespoons minced garlic
1 teaspoon minced ginger
½ teaspoon black pepper
Mix all marinade ingredients well. Rinse the meat to wash off bone dust. Pound the meat slightly with a meat tenderizer. Marinate the meat for at least 6 hours or longer (overnight for best results). Grill the short ribs, turning only once, 2 - 3 minutes on each side. Make sure to preheat the grill for nice grill marks.
I made this for my friends and they LOVED it. I used the marinade with pork and with tofu because I didn't have any kalbi, and it turned out great!
ReplyDeleteI made this dish over the weekend. It was absolutely delicious!! I can't wait to try another recipe.
ReplyDeleteNice pictures, great recipes, and gorgeous blog. Kalbi is one of my favorite Korean dishes of all time. I can't wait to try some of new recipes here.
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