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Kalbi (Korean Marinated Short Ribs)

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mykoreaneats

"On my half-day off, I decided to relax by making my favorite Korean meat dish, kalbi (marinated short ribs). Serve with white rice and kimchi. If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-sized pieces. The dark marinade can stain clothes, so be careful."
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Ingredients

9 h 28 m servings 347 cals
Original recipe yields 10 servings (3 pounds ribs)

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Directions

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  1. Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.
  2. Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.
  3. Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.
  4. Preheat an outdoor grill for high heat and lightly oil the grate.
  5. Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.

Footnotes

  • Cook's Notes:
  • You can use an apple in place of the Asian pear.
  • If using a stove top, add the short ribs to a nonstick skillet over medium-high heat. Cook about 5 minutes on each side or until slightly charred.

Nutrition Facts


Per Serving: 347 calories; 28.6 g fat; 8 g carbohydrates; 14.2 g protein; 56 mg cholesterol; 753 mg sodium. Full nutrition

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