Kalbi (Marinated short ribs)

  • For the marinade
  • 120ml soy sauce
  • 1 Korean pear or Asian pear, grated with juices
  • 2 tbsp finely chopped garlic
  • 1/2 small white onion, grated or sliced
  • 1 tbsp grated fresh ginger
  • 2 tbsp light brown sugar
  • 1 tbsp honey
  • 2 tbsp sesame seeds, toasted
  • 2 tbsp toasted sesame oil
  • 1 tbsp ground red pepper
  • 1/4 tsp ground black pepper
  • 2 spring onions, thinly sliced
  • 1 (600ml) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
  • 1.8kg short ribs
  • Cooked white rice, for serving
  • Prepared kimchee, for serving (available at Korean grocers)
1) Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.

2) Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.

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