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Kalbi (Korean Marinated Short Ribs)


Prepare the marinade: In a blender or food processor, combine the pineapple, onion, Asian pear, apple and garlic and puree until smooth.

In a large bowl, combine the puree with the soy sauce, sesame oil, sugar, mirin, sake and 4 cups of water. If you have the time, refrigerate the marinade for a day on its own. Add the short ribs and let marinate for at least 12 and up to 24 hours, in the fridge.

Remove the meat from the marinade and pat dry.

To pan-sear the meat: Preheat a large cast-iron skillet or grill pan, greased with a tablespoon of vegetable oil, over high heat until smoking hot. Working in batches, grill the marinated beef in one layer until cooked through, about 5 minutes, turning frequently until the meat begins to caramelize. Serve the meat as it is ready. Using kitchen shears, cut the meat into bite-sized pieces.

To grill the meat: Preheat a charcoal or gas grill on medium-high; you should be able to hold your hand 6 inches above the grill grate for only 3 to 4 seconds before you need to pull it away. Working in batches that fit comfortably in one layer, grill the short ribs until browned, about 3 minutes on each side. Using kitchen shears, cut the ribs into bite-sized pieces.


Galbi (Korean-Style Grilled Marinated Short Ribs) Recipe

When I made my first attempt at some Korean barbecue, there was a strong consensus that although Daeji Bulgogi is pretty awesome, galbi is where it's at. I had to try it.

My galbi started with one-fourth of an inch thick beef flanken—beef short ribs cut across the bone—that was given an overnight marinade using a recipe I pieced together through a few different sources. After grilling over a high heat, it cooked through in no time and the marinade caramelized. This created not only the shiniest Galbi I've ever seen but also the most fantastic-tasting one.

Despite the heavy-looking coating, it was the flavor of the meat that took center stage. The semi-tender beef had some sweetness and saltiness going on, but the richness of the short rib dominated and balanced the other flavors.

Even if I did miss the spicy gochujang in the Daeji Bulgogi that originally attracted me to Korean barbecue, I'm totally on the galbi bandwagon now.


Galbi (Korean-Style Grilled Marinated Short Ribs) Recipe

When I made my first attempt at some Korean barbecue, there was a strong consensus that although Daeji Bulgogi is pretty awesome, galbi is where it's at. I had to try it.

My galbi started with one-fourth of an inch thick beef flanken—beef short ribs cut across the bone—that was given an overnight marinade using a recipe I pieced together through a few different sources. After grilling over a high heat, it cooked through in no time and the marinade caramelized. This created not only the shiniest Galbi I've ever seen but also the most fantastic-tasting one.

Despite the heavy-looking coating, it was the flavor of the meat that took center stage. The semi-tender beef had some sweetness and saltiness going on, but the richness of the short rib dominated and balanced the other flavors.

Even if I did miss the spicy gochujang in the Daeji Bulgogi that originally attracted me to Korean barbecue, I'm totally on the galbi bandwagon now.


Galbi (Korean-Style Grilled Marinated Short Ribs) Recipe

When I made my first attempt at some Korean barbecue, there was a strong consensus that although Daeji Bulgogi is pretty awesome, galbi is where it's at. I had to try it.

My galbi started with one-fourth of an inch thick beef flanken—beef short ribs cut across the bone—that was given an overnight marinade using a recipe I pieced together through a few different sources. After grilling over a high heat, it cooked through in no time and the marinade caramelized. This created not only the shiniest Galbi I've ever seen but also the most fantastic-tasting one.

Despite the heavy-looking coating, it was the flavor of the meat that took center stage. The semi-tender beef had some sweetness and saltiness going on, but the richness of the short rib dominated and balanced the other flavors.

Even if I did miss the spicy gochujang in the Daeji Bulgogi that originally attracted me to Korean barbecue, I'm totally on the galbi bandwagon now.


Galbi (Korean-Style Grilled Marinated Short Ribs) Recipe

When I made my first attempt at some Korean barbecue, there was a strong consensus that although Daeji Bulgogi is pretty awesome, galbi is where it's at. I had to try it.

My galbi started with one-fourth of an inch thick beef flanken—beef short ribs cut across the bone—that was given an overnight marinade using a recipe I pieced together through a few different sources. After grilling over a high heat, it cooked through in no time and the marinade caramelized. This created not only the shiniest Galbi I've ever seen but also the most fantastic-tasting one.

Despite the heavy-looking coating, it was the flavor of the meat that took center stage. The semi-tender beef had some sweetness and saltiness going on, but the richness of the short rib dominated and balanced the other flavors.

Even if I did miss the spicy gochujang in the Daeji Bulgogi that originally attracted me to Korean barbecue, I'm totally on the galbi bandwagon now.


Galbi (Korean-Style Grilled Marinated Short Ribs) Recipe

When I made my first attempt at some Korean barbecue, there was a strong consensus that although Daeji Bulgogi is pretty awesome, galbi is where it's at. I had to try it.

My galbi started with one-fourth of an inch thick beef flanken—beef short ribs cut across the bone—that was given an overnight marinade using a recipe I pieced together through a few different sources. After grilling over a high heat, it cooked through in no time and the marinade caramelized. This created not only the shiniest Galbi I've ever seen but also the most fantastic-tasting one.

Despite the heavy-looking coating, it was the flavor of the meat that took center stage. The semi-tender beef had some sweetness and saltiness going on, but the richness of the short rib dominated and balanced the other flavors.

Even if I did miss the spicy gochujang in the Daeji Bulgogi that originally attracted me to Korean barbecue, I'm totally on the galbi bandwagon now.


Galbi (Korean-Style Grilled Marinated Short Ribs) Recipe

When I made my first attempt at some Korean barbecue, there was a strong consensus that although Daeji Bulgogi is pretty awesome, galbi is where it's at. I had to try it.

My galbi started with one-fourth of an inch thick beef flanken—beef short ribs cut across the bone—that was given an overnight marinade using a recipe I pieced together through a few different sources. After grilling over a high heat, it cooked through in no time and the marinade caramelized. This created not only the shiniest Galbi I've ever seen but also the most fantastic-tasting one.

Despite the heavy-looking coating, it was the flavor of the meat that took center stage. The semi-tender beef had some sweetness and saltiness going on, but the richness of the short rib dominated and balanced the other flavors.

Even if I did miss the spicy gochujang in the Daeji Bulgogi that originally attracted me to Korean barbecue, I'm totally on the galbi bandwagon now.


Galbi (Korean-Style Grilled Marinated Short Ribs) Recipe

When I made my first attempt at some Korean barbecue, there was a strong consensus that although Daeji Bulgogi is pretty awesome, galbi is where it's at. I had to try it.

My galbi started with one-fourth of an inch thick beef flanken—beef short ribs cut across the bone—that was given an overnight marinade using a recipe I pieced together through a few different sources. After grilling over a high heat, it cooked through in no time and the marinade caramelized. This created not only the shiniest Galbi I've ever seen but also the most fantastic-tasting one.

Despite the heavy-looking coating, it was the flavor of the meat that took center stage. The semi-tender beef had some sweetness and saltiness going on, but the richness of the short rib dominated and balanced the other flavors.

Even if I did miss the spicy gochujang in the Daeji Bulgogi that originally attracted me to Korean barbecue, I'm totally on the galbi bandwagon now.


Galbi (Korean-Style Grilled Marinated Short Ribs) Recipe

When I made my first attempt at some Korean barbecue, there was a strong consensus that although Daeji Bulgogi is pretty awesome, galbi is where it's at. I had to try it.

My galbi started with one-fourth of an inch thick beef flanken—beef short ribs cut across the bone—that was given an overnight marinade using a recipe I pieced together through a few different sources. After grilling over a high heat, it cooked through in no time and the marinade caramelized. This created not only the shiniest Galbi I've ever seen but also the most fantastic-tasting one.

Despite the heavy-looking coating, it was the flavor of the meat that took center stage. The semi-tender beef had some sweetness and saltiness going on, but the richness of the short rib dominated and balanced the other flavors.

Even if I did miss the spicy gochujang in the Daeji Bulgogi that originally attracted me to Korean barbecue, I'm totally on the galbi bandwagon now.


Galbi (Korean-Style Grilled Marinated Short Ribs) Recipe

When I made my first attempt at some Korean barbecue, there was a strong consensus that although Daeji Bulgogi is pretty awesome, galbi is where it's at. I had to try it.

My galbi started with one-fourth of an inch thick beef flanken—beef short ribs cut across the bone—that was given an overnight marinade using a recipe I pieced together through a few different sources. After grilling over a high heat, it cooked through in no time and the marinade caramelized. This created not only the shiniest Galbi I've ever seen but also the most fantastic-tasting one.

Despite the heavy-looking coating, it was the flavor of the meat that took center stage. The semi-tender beef had some sweetness and saltiness going on, but the richness of the short rib dominated and balanced the other flavors.

Even if I did miss the spicy gochujang in the Daeji Bulgogi that originally attracted me to Korean barbecue, I'm totally on the galbi bandwagon now.


Galbi (Korean-Style Grilled Marinated Short Ribs) Recipe

When I made my first attempt at some Korean barbecue, there was a strong consensus that although Daeji Bulgogi is pretty awesome, galbi is where it's at. I had to try it.

My galbi started with one-fourth of an inch thick beef flanken—beef short ribs cut across the bone—that was given an overnight marinade using a recipe I pieced together through a few different sources. After grilling over a high heat, it cooked through in no time and the marinade caramelized. This created not only the shiniest Galbi I've ever seen but also the most fantastic-tasting one.

Despite the heavy-looking coating, it was the flavor of the meat that took center stage. The semi-tender beef had some sweetness and saltiness going on, but the richness of the short rib dominated and balanced the other flavors.

Even if I did miss the spicy gochujang in the Daeji Bulgogi that originally attracted me to Korean barbecue, I'm totally on the galbi bandwagon now.