The Korean town of Suwon, near Seoul, is a mecca for barbecued short ribs. The city even has a special rib factory with an excellent restaurant known for its secret marinade. After cookbook author and frequent F&W contributor Anya von Bremzen swore that she wouldn't sell the marinade recipe to the competition, she got the management to share it with our readers in April 2000. We especially love this recipe because the ribs are cut across the bone and cook for only 10 minutes. They taste just like juicy seared steak, but they're more fun to eat.
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1/2 cup soy sauce
1/4 cup Korean rice wine or mirin (see Note)
1/4 cup pineapple juice
2 tablespoons sugar
2 tablespoons Sesame Salt
3 tablespoons chopped garlic
1/4 cup chopped scallions
1/4 cup minced onion
1 tablespoon finely grated fresh ginger
1 small Asian pear, cut into 1-inch chunks
3 tablespoons Asian sesame oil
2 teaspoons coarsely ground Korean red chile (gocho karu see Note)
2 teaspoons freshly ground black pepper
4 pounds meaty flanken-style short ribs (see Note)
1 head red-leaf lettuce, separated into leaves
4 large garlic cloves, thinly sliced
Korean Chili Sauce
How to Make It
Combine all of the marinade ingredients in a food processor and puree; transfer to a bowl. Add the ribs and let marinate at room temperature for at least 3 hours or refrigerate overnight.
Light a grill or preheat the broiler. Remove the ribs from the marinade and shake off any excess. Grill or broil the ribs until cooked through, about 5 minutes per side. Serve the short ribs with the accompaniments and let diners wrap their own meat.
These ingredients are available at Korean markets. Kalbi is available pre-cut at Korean markets, both on and off the bone. Flanken-style, or L.A. cut, short ribs are sliced 1/2 inch thick across 3 ribs.
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