Description
Chef’s Notes: Serve the kalbi as is, or use as a filling for lettuce wraps, sliders, sandwiches, burritos or soft tacos. This recipe utilizes a boneless short rib but you can use this marinade for bone-in kalbi and various cuts of pork or chicken that will be grilled or pan sautéed!
72 hrs 15 min
4
servings
Ingredients
1
lb
boneless short ribs
(sliced 1/4" thick)
1
cup
shoyu
1
cup
water
1/2
cup
sugar
5
clove
garlic
2
oz
ginger
(peeled)
1
onion
(peeled)
1
Korean pear or apple
(peeled, de-seeded)
3
Tbsp
sesame oil
Prep Time:
72 hrs
Cooking Time:
15 min
Total Time:
72 hrs 15 min
Instructions
Place the short ribs into a large zip top bag or container and set aside.
In a blender, combine the shoyu, water, sugar, garlic, ginger, onion, pear or apple and sesame seed oil. Process until smooth, about 30 seconds and pour over the short ribs. Allow to marinate in the fridge for 2 to 3 days.
Grill, sauté or broil for 5 to 10 minutes to your desired doneness and enjoy with stuffed cucumber kim chee and a glass of pinot noir.
