Yangnyum Kalbi

The epitome of Korean barbecue is kalbi—fatty and beefy short ribs sliced very thin, marinated for 48 hours in soy sauce, sugar, and a little grated Asian pear, then charred on the grill. There’s something so satisfying about eating meat that tender and that sweet—in fact, my kids call it “meat candy.” Buy the short ribs pre-sliced from a Korean supermarket, if possible, then marinate them yourself, to make the dish even easier. (This is what I do at home.) If not for directions on <