Ingredients
Scale
- 3 pounds Flanken-cut Beef Short Ribs (Kalbi style)
- 1/2 cup Low Sodium Soy Sauce
- 1/4 cup Packed Brown Sugar
- 1/4 cup Rice Vinegar With Sugar (Rice Grape Juice With Vinegar)
- 1/2 medium Yellow Onion, pureed
- 4 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 2 tablespoons Toasted Sesame Oil
Instructions
- Step 1: Thoroughly rinse the short ribs under cold running water to remove bone fragments and blood, then pat them completely dry with paper towels. Set aside.
- Step 2: Whisk together the soy sauce, brown sugar, apple juice with sugar, pureed onion, minced garlic, grated ginger, and sesame oil in a large bowl until the sugar is dissolved. This mixture forms the sweet soy glaze/marinade.
- Step 3: Submerge the dried short ribs completely in the marinade mixture, ensuring every piece is coated. Cover the bowl or transfer the ribs and marinade to a zip-top bag, and refrigerate for a minimum of 6 hours, or preferably 12 to 24 hours, to tenderize the meat and develop flavor.
- Step 4: Preheat your grill to medium-high heat (about 400°F). Remove the ribs from the marinade, allowing excess liquid to drip off, but reserve the remaining marinade for brushing or serving.
- Step 5: Place the short ribs on the hot grill. Cook for 3 to 4 minutes per side until they are nicely charred and caramelized. During the final minute of cooking, lightly brush the ribs with the reserved marinade for an extra sticky glaze.
- Step 6: Remove the ribs from the grill and let them rest briefly before serving immediately with traditional accompaniments like rice and kimchi.
Notes
- Store leftover cooked ribs in an airtight container, refrigerated for up to 3 days; the rich glaze helps keep the meat moist.
- To reheat, use a skillet over medium heat or a foil-lined baking sheet in a 300°F oven until warmed through; avoid microwaving, which can dry out the thinly sliced meat.
- For a traditional Korean BBQ experience, wrap the glazed ribs in fresh lettuce leaves (like red leaf or perilla) along with a light sprinkle of toasted sesame seeds for texture.
- Because the marinade contains a high amount of sugar, keep a close eye on the grill to prevent scorching, and only brush on the reserved glaze during the last minute of cooking for maximum caramelization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American