Korean Grilled Short Ribs for a Charcoal Grill—Kalbi

Name: Korean Grilled Short Ribs for a Charcoal Grill—Kalbi
Yield: Serves 4 to 6
Cuisine: Korean
Ingredients: 1 , medium pear (ripe), peeled, halved, cored, and roughly chopped; 6 medium cloves, garlic, peeled; 4 teaspoons, minced fresh ginger; 1/2 cup, soy sauce; 2 tablespoons, toasted sesame oil; 6 tablespoons, sugar; 1 tablespoon, unseasoned rice vinegar; 3 , scallions, green and white parts sliced thin; 5 pounds, bone-in short ribs, meat removed from bone, trimmed of excess fat, sliced widthwise at angle into 1/2- to 3/4-inch-thick pieces and pounded 1/4 inch thick (see illustrations below); , Vegetable oil for grill rack

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Appears in Cook's Illustrated May/June 2007

SERVES4 to 6

TIME1¼ hours, plus 4 hours marinating

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WHY THIS RECIPE WORKS

Butchering the short ribs properly proved to be the most important step in developing our kalbi recipe. Using English-style short ribs, we made four slices from each rib, evening them out with a quick pounding. The right marinade was also c...

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