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Friday, December 3, 2010

Kalbi (Korean short ribs)

Kalbi ribs are one of my favorite Korean foods, the marinade doesn't take away from the taste of the beef and they are both salty and sweet. I wouldn't make these indoors the smokey taste is what makes them special. Enjoy with steamed white rice and gyoza.

Marinade ingredients
1 1/2 cups  soy sauce
1/4 cup sesame oil
3/4 cup sugar
8 cloves of garlic, minced
1/2 medium onion, cut into chunks
3 green onions, cut into thin rings
2 tablespoons toasted sesame seeds
3/4 teaspoon crushed red pepper flakes 
4lbs Korean beef short-ribs, trimmed of extra fat

Water soak:
1 can cola soda
1 can lemon-lime soda
cold water

1. Rinse ribs under cold water and put them all in two large freezer ziplock bags, divide 1 of the cans of soda between both bags and fill the bags with cold water, zip it closed and refrigerate for 2 hours. After the 2 hours empty the water and soda mixture and repeat with the second can of soda and refrigerate for another 2 hours and drain once again.

2. In a medium sized bowl mix all marinade ingredients until the sugar dissolves. Divide marinade between both bags of ribs zip the bags closed and shake to coat the ribs. Place bags in a casserole dish just in case one of the bags leaks. Refrigerate overnight and turn the bags in the morning to get the marinade on the other side of the ribs.

3. Prepare you're charcoal or gas grill to medium-high heat. Remove ribs from bags and lay them out onto the grill, cover and cook for 3-5 minutes on each side depending on the thickness of your ribs.

Serve with steamed white rice

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