KALBI (KOREAN GRILLED SHORT RIBS)
4 servings
Unlike the fall-off-the-bone braised short ribs most of us are familiar with, Korean-style short ribs are cut crosswise through the rib bones into thin strips, and are then marinated and grilled until nicely charred. Serve with rice and lettuce or shiso leaves and tuck pieces of meat and clumps of rice inside the leaves to make ssam. If you cannot find crosscut short ribs that are sliced thin enough (look for them at Korean or pan-Asian supermarkets), you may slice 2 pounds beef brisket across the grain into ¼-inch-thick slabs (to make slicing easier, first freeze the brisket for 30 minutes).
Have ready:
- 3 pounds short ribs, crosscut into ¼-inch-thick slices
Sprinkle the ribs with:
- ⅓ cup sugar
Rub the sugar all over the ribs and refrigerate for 1 hour. Meanwhile, whisk together in a medium bowl:
- 2 cups water
- 1 cup soy sauce
- 2 large garlic cloves, minced or grated on a rasp grater
- 1 tablespoon brown sugar
- 1 tablespoon black pepper
Place the short ribs in the marinade. Cover and refrigerate at least 1 hour and up to 2 days, turning the short ribs occasionally so that they marinate evenly.
Prepare a hot, two-zone grill fire.
Remove the ribs from the marinade and shake off any excess (do not rinse the ribs). Grill over the cooler part of the grill, turning once or twice, until well browned on both sides, about 8 minutes. Transfer to the hot side and let cook, covered, for 5 minutes more. Serve immediately with:
- Cooked short-grain white rice
- Kimchi, store-bought or homemade
- Butter lettuce, romaine lettuce, or shiso leaves