Bbq "kalbi" Short Ribs *** Recipe
3 pieces of grilled BBQ 'Kalbi" Short Ribs marinated in our tangy, Hawaii-inspired barbecue sauce. Served with 2 scoops of rice and 1 scoop of macaroni salad
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Ingredients
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Kalbi short ribs and marinade (for 3 pieces)
Grill finishing
Sides (serves with kalbi: 2 scoops rice, 1 scoop macaroni salad)
Method
Kalbi short ribs and marinade (for 3 pieces)
Prepare marinade
In a medium bowl, combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, pineapple juice, rice vinegar and gochujang (if using). Whisk until sugar dissolves and mixture is homogenous. Taste and adjust: it should be tangy-salty with a touch of sweetness.
Marinate ribs
Place the flanken-style short ribs in a shallow container or zip-top bag. Pour the marinade over the ribs, ensuring all surfaces are coated. Seal and refrigerate for a minimum of 3 hours, preferably 6–12 hours. (Do not exceed 18 hours because pineapple juice can over-tenderize and turn texture mushy.) Turn once halfway through marinating so meat soaks evenly.
Bring to temperature
About 30 minutes before grilling, remove ribs from refrigerator and let rest at room temperature, still in marinade, to take off chill. Reserve marinade for finishing sauce if you plan to glaze near the end (see safety note).
Grill finishing
Grill ribs
Remove ribs from marinade and let excess drip off. Place ribs perpendicular to grates so you get crosswise slices over heat (flanken cut will char quickly). Grill ribs 3–4 minutes per side for a medium char and slightly pink center, turning once. If pieces are thin, watch closely — total cook time may be 6–8 minutes.
Optional glaze and safety
If you reserved marinade to glaze, bring it to a full boil in a small saucepan for at least 2 minutes to kill bacteria, then simmer 2–3 minutes until slightly thickened. Brush boiled glaze onto ribs during the last 1–2 minutes of grilling, turning once to caramelize. Discard any unboiled marinade.
Rest and finish
Transfer grilled ribs to a plate and let rest 3–5 minutes. Sprinkle toasted sesame seeds and sliced green onions over the ribs. Grind a little black pepper to taste.
Sides (rice & macaroni salad)
Portion the steamed short-grain rice into two scoops (each roughly 3/4 cup) and place on the plate beside the ribs. Scoop approximately 3/4 cup macaroni salad onto the plate as the single scoop. If rice is cold, reheat briefly in microwave covered with a damp paper towel for 45–60 seconds until hot.