Prep Time::10 mins
Cook Time::20 mins
Additional Time:: 1 hr 15 mins
Total Time:: 1 hr 45 mins
Servings::10
Yield::10 servings
Ingredients
Oops! Something went wrong. Our team is working on it.
Kalbi marinade:
2 tablespoons sesame seeds
1 ½ cups gluten-free soy sauce (tamari)
⅔ cup white sugar
½ cup chopped green onions
¼ cup sesame oil
2 tablespoons minced garlic
½ teaspoon red pepper flakes
5 pounds Korean short ribs (cut flanken-style into 1/2-inch slices across the bones)
Directions
Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
Combine sesame seeds, soy sauce, sugar, green onions, sesame oil, garlic, and red pepper flakes in a saucepan. Simmer over medium-low heat, stirring constantly, until flavors combine, about 10 minutes. Remove from heat and let marinade cool completely, about 15 minutes.
Place short ribs in large resealable plastic bags and cover with cooled marinade. Seal and let marinate in the refrigerator, at least 1 hour or overnight for maximum flavor.
Preheat grill for medium heat and lightly oil the grate.
Drain short ribs, discarding marinade, and cook on the preheated grill until browned, about 5 minutes per side.
Cook's Note:
Set aside a portion of the cooled marinade in step 2 if you want a dip for your grilled ribs.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.