Kalbi: Korean-Style BBQ Beef Ribs

Ingredients:

• 2.2 kg. Korean beef ribs*
• 1 cup brown sugar
• 1 cup soy sauce
• 0.5 cups of water
• 1/4 cup mirin (rice wine)
• 1 small onion, peeled and finely grated
• 1 small Asian pear, peeled and finely grated
• 4 tablespoons crushed garlic
• 2 tablespoons dark sesame oil
• 1/4 tsp black pepper
• 2 green onions, thinly sliced ​​(optional)

Preparation:

1. Sprinkle the beef with brown sugar and toss well to coat evenly. Let sit at room temperature for 10 minutes while preparing the marinade. Combine the remaining ingredients in a bowl. Transfer the beef to a large zip-lock bag (you may need two). Add the marinade, press out any excess air, and seal. Turn the bag several times to ensure the beef is evenly coated. Refrigerate for at least 4 hours, but overnight is best.
2. Preheat a gas or charcoal grill to medium heat. Drain any excess marinade from the beef. Grill the ribs, turning once, until desired doneness is reached, about 3-4 minutes per side. Garnish with thinly sliced ​​green onions, if desired.
3. Serve whole as a main course or cut into small pieces with kitchen scissors for appetizers.
   
   
   Note
   
   Korean-style beef short ribs can be found at most Asian markets. The cut consists of short ribs covered with a strip of meat. Unlike American and European short ribs, which are a thick piece of beef with bones, Korean short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat approximately 20-25 cm long with a 1 cm thick bone on one side. Thin slices are made for quick grilling.