Kalbi (Korean BBQ Short Ribs)

Ingredients

• Beef short ribs (2 pounds, flanken style)
• Soy sauce (1/2 cup)
• Brown sugar (1/4 cup)
• Sesame oil (2 tablespoons)
• Garlic (4 cloves, minced)
• Ginger (1 tablespoon, grated)
• Green onions (4, chopped)
• Black pepper (1 teaspoon)
• Sesame seeds (2 tablespoons, toasted)
• Vegetable oil (for brushing the grill)

Instructions

1. In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onions, toasted sesame seeds, and black pepper to create a rich marinade.
2. Place the beef short ribs in a large ziplock bag or a shallow dish. Pour the marinade over the ribs, ensuring they are well-coated. Seal the bag or cover the dish, then marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.
3. Preheat your grill to medium-high heat. To prevent sticking, brush the grill grates with vegetable oil.
4. Remove the short ribs from the marinade, allowing excess marinade to drip off. Discard the leftover marinade to avoid contamination.
5. Grill the short ribs for approximately 3-4 minutes on each side, or until beautifully charred and cooked to your desired doneness. For added flavor, you can baste the ribs with a little extra sesame oil while grilling.
6. Once grilled, remove the short ribs from the grill and let them rest for a few minutes. This helps to lock in the juices.
7. Serve the kalbi hot, garnished with additional chopped green onions and sesame seeds, alongside steamed rice and your favorite banchan.