Korean Grilled Short Ribs

Name: Korean Grilled Short Ribs
Yield: Serves 4
Cuisine: Korea
Ingredients: ½ Asian pear or regular pear, peeled and cored; 2 pounds beef short ribs, cut into 2-inch lengths and butterflied (see box); 1 head romaine lettuce, separated into leaves, rinsed, and spun dry; ½ teaspoon freshly ground black pepper; 1 tablespoon sugar; Asian Pear Dipping Sauce; 2 scallions, both white and green parts, trimmed; 2 cloves garlic, peeled; ¼ cup soy sauce; 2 tablespoons Asian (dark) sesame oil; 2 tablespoons honey; 2 tablespoons sake or dry sherry

Kalbi Kui

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Mention kalbi to a Korean and watch his mouth water. Beef short ribs are something of a national obsession here, served braised to fall-off-the-bone tenderness or savored in the delicate soups and soulful stews for which the Land of Morning Calm is famous. But the most popular way to eat kalbi is grilled (kui). Korean chefs have developed an ingenious method for handling this flavorful but hard-to-eat cut of beef: The meat is sliced and butterfl

Ingredients

Asia
Korea
Dinner

Ingredients

Method