Asia:
South Korean:
South Korean Kalbi (Barbecue Short Ribs)
INGREDIENTS:
¾ cup soy sauce
¾ cup brown sugar
¾ cup water
2 green onions, chopped
1 garlic clove, minced
1 tablespoon Asian (toasted) sesame oil
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
INSTRUCTIONS:
Stir together soy sauce, brown sugar, water, green onions, garlic, and sesame oil in a bowl until sugar has dissolved.
Place ribs in a large resealable plastic bag. Pour marinade over ribs. Seal the bag and refrigerate for 3 hours to overnight.
Preheat an outdoor grill for medium-high heat; lightly oil the grate.
Remove ribs from the bag; shake off excess marinade and discard marinade. Grill ribs on the preheated grill until meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.
It’s traditionally served sliced, rolled in romaine lettuce leaves with white rice, lightly browned garlic slices, and gochujang (Korean red pepper paste).
