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Grilled, Mains

Short ribs, Korean style (Kalbi)

Short ribs, Korean style (Kalbi)
Robert Gauthier / Los Angeles Times

Walk into a Korean barbecue restaurant and you'll find the air filled not only with aromatic smoke from tabletop grills, but with the excited voices of children. Eating sweet, thinly sliced meat hot off of a grill sunk into the ... Read more

Total time: 40 minutes | Serves 5
  • 3 ounces fresh ginger root
  • 6 tablespoons soy sauce
  • 6 tablespoons white cooking wine
  • 3 tablespoons sugar
  • 3 tablespoons Korean malt syrup (mool yut)
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 cup minced garlic
  • 1 large Asian pear, peeled, cored and minced
  • 1 large green onion, white and green parts, minced
  • 1 large jalapeno, seeded and minced
  • 3 tablespoons sesame oil
  • 3 pounds Korean beef short ribs

Step 1Heat the grill to medium.

Step 2Peel the ginger root and grate with a fine grater, reserving the pulp and liquid. Combine the liquid, soy sauce, wine, sugar, syrup, pepper, garlic, pear, onion and jalapeno. Press through a fine strainer to remove the solids, reserving the liquid in a bowl. Stir in the sesame oil.

Step 3Add the ribs immediately and turn to coat. (Do not let the meat sit in the marinade.)

Step 4Grill the ribs, turning, about 2 minutes a side, until seared on the outside but still pink inside.

Note: Korean malt syrup and short ribs can be found at Asian markets. The restaurant serves these with steamed rice and a dipping sauce of sesame oil, salt and pepper.

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