Korean BBQ Short Ribs
Prep time: 10-12 Minutes
Alrighty, we’re just going to go ahead and spill the T: We’re OB-sessed with this ‘cue. For our version of kalbi, aka Korean BBQ short ribs, we’re using the classic “flanken” cut. Instead of being cut with the bone in one piece, they’re portioned across the bone from the chuck end of the short ribs. The result is a long, thin strip of steak with oval-shaped bones running along the top. The thinness of the cut makes it perfect for quick grilling over high heat.
Now, of course, we’ve taken care of that grilling for you, as well as the very important pre-marinating that makes this beef so dang tender and tasty. Think dark brown sugar, Asian pear, garlic, ginger, and sesame oil… [drool]. As for your banchan this evening (those are the small side dishes typically served with a meal in Korean cuisine) we’ve gone a little more atypical: Potato salad studded with tangy kimchi and a crunchy shaved radish & cucumber salad. Happy feasting!
In your bag
- Kalbi short ribs
- Gochujang BBQ sauce
- Shaved radish & cucumber salad
- Kimchi potato salad
At home
- Aluminum foil-lined sheet tray