Beef Finger (kalbi Marinated) Recipe
Make Beef Finger (kalbi Marinated) Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Beef
Finishing & Grill
Method
Marinated Beef
- 1
Prepare beef
Trim any large excess fat from the short ribs if present. If ribs are thicker than 1/4", slice across the bone into 1/4" pieces (flanken cut) so they will cook quickly. Pat the meat dry with paper towels.
- 2
Make marinade
In a medium bowl combine soy sauce, brown sugar, granulated sugar, minced garlic, grated ginger, sesame oil, rice wine (or mirin), grated Asian pear, the white parts of the sliced green onions, toasted sesame seeds, and black pepper. Stir until sugar dissolves and mixture is uniform.
- 3
Marinate
Place the beef in a large resealable plastic bag or shallow dish. Pour the marinade over the beef, making sure pieces are well coated. Press out excess air and seal (or cover dish). Refrigerate and marinate at least 3 hours, preferably overnight (8–12 hours) for best flavor. Turn the bag or stir the meat occasionally so marinade distributes evenly.
Finishing & Grill
- 4
Bring to temperature & preheat grill
Remove the beef from the refrigerator 30 minutes before cooking to take the chill off (this helps even cooking). Preheat a grill or grill pan over high heat until very hot (about 500°F / very hot). If using charcoal, let coals reach bright orange with a light white ash.
- 5
Prepare for grilling
Lightly brush the grill grates or grill pan with neutral oil to prevent sticking. Shake off excess marinade from the beef pieces (reserve marinade for basting if you plan to reduce it). Pat pieces lightly with paper towel if heavily wet — a little surface dryness helps achieve good sear.
- 6
Grill beef
Place the beef pieces on the hot grill in a single layer without crowding. Grill 1–2 minutes per side for thin flanken-style ribs, until deeply caramelized edges develop and internal temperature reaches about 130–135°F for medium-rare, or 140°F for medium. Watch carefully — thin pieces cook very quickly. If desired, baste once with reserved marinade during the last 30–45 seconds of cooking, but do not baste early to avoid flare-ups.
- 7
Rest & finish
Transfer grilled beef to a cutting board and let rest 3–5 minutes. Lightly sprinkle with kosher salt if using and additional toasted sesame seeds. Garnish with the reserved green onion greens and lemon or lime wedges for squeezing over the meat at the table.
- 8
Optional sauce (use reserved marinade)
If you reserved marinade, place it in a small saucepan, bring to a rolling boil and simmer 3–4 minutes to kill any raw-meat bacteria and reduce slightly. Optionally add 1 tsp toasted sesame oil and a pinch of sugar. Serve a small amount as a dipping sauce alongside the grilled beef.