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!
What’s in your bag:
- Kalbi short ribs
- Gochujang BBQ sauce
- Shaved radish & cucumber salad
- Kimchi potato salad
What you’ll need from home:
- Aluminum foil-lined sheet tray
Total prep time: 10-12 minutes
The Kalbi Short Ribs
- Preheat your oven to 375F.
- Pour a little oil onto your foil-lined sheet tray and arrange the short ribs on there in a single layer.
- Drizzle some of that gochujang BBQ sauce over your short ribs — but start light! You can give the sauce a taste first to decide how much you’d like to add. This stuff has sweetness, but still brings a bit of heat!
- Pop the sheet tray in the oven for 10-12 minutes, or until the short ribs are nice and hot.
The Potato Salad and Radish & Cucumber Salad
- Best served cold!
Alright, let’s plate it up! A scoop of each salad goes onto your plate next to those gochujang-glazed short ribs. Use any leftover BBQ sauce for dippin’ or drizzlin’ if you like!
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!
