Kalbi Kui (Grilled Korean Shortribs)
Source of Recipe
Lolis Eric Elie's new book, "Smokestack Lightning: Adventures in the Heart of Barbecue Country"
Recipe Introduction
Note: Flanken, Korean-style and Asian-style short ribs are different names for thin short ribs that are cut through the bone. They are available at Korean markets and many butcher shops, such as Golden Gate Meat Co. in San Francisco's Ferry Building.
List of Ingredients
5 pounds flanken short ribs (see Note)
Marinade
3/4 cup dark soy sauce
3/4 cup water
1/2 cup mirin
1/2 cup unseasoned rice vinegar
1/4 cup toasted sesame oil
3 tablespoons minced garlic
6 green onions, sliced thin
1/3 cup brown sugar
To serve:
Steamed short- or medium-grain rice
Kimchee
1 head red leaf lettuce, leaves separated but kept whole
Hot sauce
Recipe
Place the ribs in a nonreactive shallow dish.
For the marinade: Combine all the ingredients, then add to the ribs and marinate at least 4 hours, but preferably overnight. Turn the meat a few times during marinating.
Prepare a charcoal fire or preheat a gas grill to medium hot. Remove the ribs from the marinade and place the marinade in a small bowl. Grill the ribs until charred and cooked through, about 4 minutes per side, basting with the marinade as they cook.
To serve: Place rice, kimchee and lettuce in serving bowls. Cut the meat off the bone into serving pieces, then have diners wrap some rice, meat and hot sauce in each lettuce leaf, accompanied by the kimchee.
Serves 10
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