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Kalbi (Korean Marinated Short Ribs)

"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."

Ingredients :

• 3 pounds beef short ribs
• 1/2 cup soy sauce
• 1 Asian pear, cored and diced
• 1/2 small onion
• 2 tablespoons finely chopped garlic
• 1 tablespoon chopped ginger
• 2 green onions, thinly sliced
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 2 tablespoons toasted sesame seeds
• 1 tablespoon honey
• 1/4 teaspoon ground black pepper

Instructions :

Prep : 20M	Cook : 10M	Ready in : 9H28M

• Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.
• Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.
• 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.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.

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.

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