0 (0)

Categories: Grilled, Mains

Beef short ribs (Kalbi)

Beef short ribs (Kalbi)
Los Angeles Times

It was Sunday morning when I was awakened by the sound of pounding. Bang! Bang! Bang! It was my father, but he wasn't hammering nails into wood. He was tenderizing the meat for the barbecue. I peered outside the window ... Read more

Total time: 1 hour plus 3 hours marinating | Serves 6
  • 5 pounds cross-cut beef ribs, sold as kalbi or flanken ribs
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • 1/2 cup Korean malt syrup
  • 2 tablespoons Korean sesame oil
  • 1 teaspoon pepper

Step 1Wash meat thoroughly in cold water and pound lightly with blunt edge of knife or clean hammer to tenderize until slightly flattened; or soak meat in basin of cold water for about an hour. Drain and blot dry with paper towels.

Step 2Combine onion, garlic, soy sauce, sugar, malt syrup, oil and pepper in medium bowl. Marinate the meat by layering, pouring the soy mixture between layers in 13x9-inch dish. Or mix meat with soy mixture in large bowl. Cover and refrigerate 3 hours or preferably overnight.

Step 3Grill ribs over medium-high heat until well done, about 4 to 6 minutes a side.

Each serving:
447 calories; 118 mg sodium; 100 mg cholesterol; 24 grams fat; 18 grams carbohydrates; 35 grams protein; 0.12 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Grilled
Grilled avocado with marinated tomato salad
Tim Hollingsworth's tri-tip salad
Chicken thighs with yakitori sauce
Louisiana barbecue shrimp