KOREAN GRILLED SHORT RIBS / KALBI KUI

Korean Grilled Short Ribs / Kalbi Kui image

Number Of Ingredients 14

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FOR THE RIBS AND MARINADE:
2 pounds beef short ribs, cut into 2-inch lengths and butterflied (see Note)
1/2 pear, Asian or regular pear, peeled and cored
2 cloves garlic, peeled
2 scallion, both white and green parts, trimmed
1/4 cup soy sauce
2 tablespoons sesame oil, Asian (dark)
2 tablespoons honey
2 tablespoons sake or dry sherry
1 tablespoon sugar
1/2 teaspoon black pepper, freshly ground
FOR SERVING:
1 head Romaine lettuce, separated into leaves, rinsed and spun dry
Asian Pear Dipping Sauce

Steps:

1. Place the butterflied ribs in a large nonreactive baking dish.2. Roughly chop the Asian pear, the garlic, and the scallions and combine in a blender with the remaining ingredients for the marinade. Process to a smooth purée. Pour the marinade over the ribs in the baking dish, cover, and let marinate, in the refrigerator, for 3 hours.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Arrange the butterflied short ribs on the hot grate and grill, turning with tongs, to taste, 2 to 3 minutes per side (4 to 6 minutes in all) for well done (as Koreans tend to like their short ribs).5. To eat, cut the meat off the bone of each short rib and wrap it in a romaine lettuce leaf. Dip the beef and lettuce in the dipping sauce and pop it into your mouth. Don't forget to gnaw on the bone, which may well be the best part of kalbi kui!Serves 4

Nutrition Facts : Nutritional Facts Serves