|Korean Style Beef Short Ribs (Kalbi)|
|Flanken Cut Beef Short Ribs purchased from the Asian Market.|
|Beef Short Ribs for Kalbi|
|Thin Slices of Beef Short Ribs cut Flanken Style|
|Beef Short Ribs in English Cut Fashion|
|Untoasted Sesame Seeds|
|Toasted sesame seeds for garnishing your kalbi. Note the darker color of the toasted sesame seeds.|
Because these short ribs are quite thin, it doesn't take long for them to fully cook so be sure to not overcook them, yet you also don't want them to be rare. Even though they can get overdone quickly, these short ribs are, as mentioned earlier, rather forgiving. Sometimes you like to get a nice carmelized char on the surface because the burnt edges of the meat give you an added flavor which you can easily attain when grilling over an open flame. I first tried this recipe in our stove top grill, but I would imagine it would be just as good if you did this on an outdoor grill (your standard Weber kettle grill would do just fine). Because these ribs are very easy to prepare and cook, it's an ideal dish to bring for picnics, camping, and even tailgating at football games.
|Marinating your kalbi for a few hours.|
Kalbi - Korean Barbecued Beef Short Ribs RecipeGrill It! with Bobby Flay - season 1, episode 7, Short Ribs
4 to 6 servings as a main course
Ingredients5 lbs Korean (flanken) style beef short ribs
1 cup brown sugar, packed
.25 cup mirin (rice wine)
.5 cup water
1 cup soy sauce [I used low sodium because that's what I had]
1 small Asian pear, peeled and finely grated [I sometimes use a kiwi, mashed]
1 small onion, peeled and finely grated
1/4 tsp black pepper
2 tbsp dark sesame oil
4 tbsp minced garlic
2 green onions, thinly sliced (optional)
2 tbsp crushed plus 1 tsp uncrushed toasted sesame seeds
Instructions1. Toast sesame seeds on a skillet until golden in color and fragrant. Crush 2 tablespoons of the sesame seeds in a mortar and pestle and set aside.
2. Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients [including the crushed sesame seeds]. Transfer beef into a large sealable freezer bag or container. Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
3. Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions [and the teaspoon of toasted sesame seeds], if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
|Video: Judiaann Woo shows Bobby Flay how to make Korean beef short ribs called kalbi|