Kalbi (Galbi) Korean BBQ Short Ribs: A Flavorful Feast

Ingredients:

3-4 pounds cross-cut beef short ribs (galbi cut), about ⅓ inch thick

1/2 Korean/Asian pear (or 1 kiwi), grated

2 tablespoons minced garlic

1/2 medium onion, grated

1 teaspoon minced ginger

1/2 cup soy sauce

1/2 cup water

3 tablespoons sugar

2 tablespoons honey

1/4 cup mirin

2 tablespoons sesame oil

1 teaspoon black pepper

Sesame seeds, for garnish

Green onions, for garnish

Instructions:

Prepare the Ribs: Rinse the short ribs to remove any bone dust and surface blood. Drain well. Optionally, pound the meat lightly with a meat tenderizer to enhance tenderness.

Make the Marinade: In a blender, combine the grated pear (or kiwi) with the grated onion, minced garlic, and ginger. Blend until smooth. In a large bowl or container, mix together the blended ingredients with soy sauce, water, sugar, honey, mirin, sesame oil, and black pepper.

Marinate the Ribs: Add the short ribs to the marinade, ensuring each rib is thoroughly coated. Marinate for 6-8 hours (overnight for optimal flavor). Flip the ribs halfway through the marinating process for even flavor distribution.

Cooking Methods:

Grilling: Preheat the grill to medium-high heat. Grill the short ribs for 2-3 minutes on each side, turning only once. You can use charcoal, wood charcoal, a gas grill, or a stovetop grill pan.

Broiling: Preheat the oven to broil. Arrange the ribs in a single layer on a broiling pan and place it on the top rack, about 6 inches from the broiler. Broil for 5-6 minutes until slightly charred, then flip and broil for an additional 3-4 minutes, watching closely to avoid burning.

Pan-Frying: Heat a large non-stick pan over medium heat. Arrange the ribs in a single layer (4-5 ribs depending on pan size) and cook for 4-5 minutes. When the pan begins to dry, add the marinade through a strainer. Flip the ribs and cook for another 4-5 minutes until the sauce is evaporated and the ribs are nicely browned.

Serve and Enjoy: Garnish with sesame seeds and chopped green onions. Serve hot and enjoy your delicious kalbi!