Linda Burum

In 2018, Food & Wine named this recipe one of our 40 best: Twenty years ago, Los Angeles food writers Linda Burum and Linda Merinoff were singing the praises of kalbi, the flanken-cut beef short ribs typical of Korean barbecue. The short ribs are marinated overnight in a simple mix of sake, soy, sugar, garlic, and sesame oil. Cooked quickly on a hot grill, the juicy meat is tender with a satisfying chew. They make a stunning main course served alongside kimchi, lettuce leaves, and steamed rice. For the best results, ask your butcher to slice three or four ribs across the bone into 1/2-inch-thick pieces, and plan to marinate the meat overnight. The marinade is also delicious with chicken or pork.
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