Korean Short Ribs

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Title: Korean Short Ribs
Categories: Main dish, Beef, Ethnic, On the gril
Yield: 1 servings


1 c Soy sauce -- (not heavy or
: di
1/3 c Brown sugar
5 c Garlic -- minced or crushed
3 TB Vegetable oil -- or sesame

The following is a recipe for Korean Short Ribs, Kal
Bi (that's the phonetic spelling I've seen used in
Hawaii and in Korean rest. in U.S. The following is a
recipe for Korean Short Ribs, Kal Bi (that's the
phonetic spelling I've seen used in Hawaii and in
Korean rest. in U.S. Combine all the ingredients into
a pan and marinate up to abt 4 to 5 lbs of beef short
ribs. Marinate at least 2 hrs, preferably overnight.
Ribs can be left whole or they can be English cut by
the butcher or market. Au- thentic Korean style is to
slice very carefully and very thinly while "unrolling"
the rib as you go. If done correctly, you'll end up
with a strip of meat the width of the bone x abt 6" to
9" long of uniform thickness with the bone still
attached by the cartilage or membrane on the bone.
Grill over hot coals quickly try for medium rare.
Serve with white steamed rice and an oriental salad or
veggie for side dish. It's super easy and quick. Good
for BBQ w/ friends. And for those that are lucky enuf
to live in Maui, these are availabel fresh daily at
Azeki's Meat Market, Kihei. People buy them there and
take them home to BBQ for visiting friends from the
Mainland. They will also pack them up for you frozen
with advance no- tice so you can take them home with
you on the air plane at no extra charge! We brought
home 20 lbs to SFO and they were no worse for the
travel. I've talked to people that took them all the
way to Chicago with no problems. Last time I was
there, a lady from Seattle was arranging for them to
ship 120 lbs, frozen. She was hosting a dinner party
for 45 people and she wanted some for the freezer for
future use.

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