In my never ending quest to find meaty beef ribs, I picked these up from a Korean grocery store.
I had intended to do them lo n slo, or braise them, or something, but the wife put in a request for kalbi. I don't know why, because I've never made that before, and it wasn't one of the options I offered. Go figure. A friend gave me Steve Raichlen's Planet Barbecue! for christmas, so I looked and found a recipe for kalbi.
Ingredients: Pear, ginger, garlic, green chilies (coz I like 'em), sugar, salt, toasted sesame seeds, sesame oil, pepper. No soy sauce in this recipe.
Pureed it all together.
Butterflied the short ribs. They were really meaty, so I will definitely go back and get some more.
And left it to marinate for 3-4 hours.
Fired up the hibachi and laid em on. I am really liking the compact Weber chimney BTW. Enough charcoal for one cook, easy to store, and sits nicely on the hibachi.
Since this was an impromptu cook, I didn't have the right banchan on hand. The plate has some squid salad, seaweed salad, fish cake, grilled scallions, grilled garlic, and grilled radish. All wrapped up in Nappa cabbage leaves.
It tasted very good with a stripe of sriracha. I just suck at butterflying though and so the beef was not thin like the kalbi at restaurants. Oh well, I tried.
Thanks for looking.