Name: Butterflied Sesame-Grilled Beef Short Ribs (Kalbi)
Yield: Serves 4
Cuisine: Korea
Ingredients: 1 small or ½ large Asian pear, peeled and seeded, or ½ cup pear nectar; 2 teaspoons Coarse salt (kosher or sea); 1 tablespoon finely chopped peeled fresh ginger; 2 tablespoons sugar; 1 tablespoon toasted sesame seeds (see box), plus 1 tablespoon for garnish; 3 cloves garlic, coarsely chopped, plus 8 cloves garlic, peeled and skewered on toothpicks; 1 bunch scallions, both white and green parts, trimmed; 2 pounds of beef short ribs, cut into 2-inch lengths; 1 teaspoon Asian (dark) sesame oil; ½ teaspoon Freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

No survey of world barbecue would be complete without Korea’s kalbi. I’ve written about these thin-sliced, direct-grilled beef short ribs many times before, but on my last trip to Seoul, I discovered some new twists. So how did kalbi begin? Youngho Moon, communications director at one of Korea’s agricultural ministries, has an interesting theory. Starting five hundred years ago, a huge cattle fair took place in Suwon—a freestanding city at the time, today part of the sprawling