Garbi or Kalbi (Killer Korean Bar-B-Q Short ribs)

By rejadez

I call this a "killer" kalbi recipe because after you're done eating, all that's left will be a pile of bones. Many people have told us, and I agree, that this kalbi recipe is better than the kalbi you can find in most Korean restaurants. So try this kalbi recipe out for yourself and tell us what you think!

Ingredients

• Pre-Marinade:
• 1/2 cup grated onions
• 2 Tbsp honey (or use 1 can of 7-up in place of honey)
• Marinade:
• 5 Tbsp soy sauce
• 4 Tbsp sugar
• 2 Tbsp honey
• 4 Tbsp Chinese rice wine
• 2 tsp Korean toasted sesame oil
• 2 stalks green onion, minced
• 4 tsp chopped garlic (1 to 2 cloves)
• 2 Tbsp roasted sesame seeds
• 2 Tbsp water
• 1 tsp ginger root, grated
• 1/4 tsp dried red pepper flakes

Preparation

Step 1

2 pounds of thin-sliced beef short ribs You should be able to find thin-sliced beef short ribs for kalbi at your local Asian grocery. If not, simply use regular beef short ribs.)

Rinse the ribs, pat them dry, and place them in a pan or dish large enough to hold all the meat and then some.

Puree the onion in a food processor until it is almost liquid.

Pour the grated onion over the beef and add the honey (we used 7-Up instead). Turn each of the ribs so they are all coated. Let sit for 2-3 hours to tenderize the beef. Drain the pre-marinade liquid. You don't have to scrape off the onion solids but just get rid of most of the liquid.

Make the marinade and soak the meat into the marinade. Marinade 2 hoursw or longer.

Preheat your grill to high and clean the grates. Grill the kalbi very quickly, no more than 2 minutes per side.

Remember, these kalbi are very thin, and your grill is very hot. They will overcook easily and can turn from a mouth-watering, tender piece of beef into a tough, dry, burnt piece of jerky in a minute. It's okay if the meat is still a little pink in the middle. It's not okay to get distracted and forget to keep an eye on the kalbi. Be careful!


Good to eat with rice!!