When it comes to beef short ribs, one recipe comes to mind - Korean Kalbi! Marinated to perfection then grilled on the hibachi, this is a hands-down favorite in our home!
For a simple yet delicious recipe, we're taking a teriyaki marinade (one that we featured in a previous post, see here) and incorporating just a couple more ingredients. If you like spice, add more sriracha! If you'd prefer a basic kalbi, leave it out and just add sesame oil.
Give the beef at least 24-hours to marinate and pair your final dish with hirayama cabbage, steamed rice (and maybe some kimchee or pickled radish) - warning: you may enter full "kanak attack" after this one!
1 Cup Aloha Brand Soy Sauce
1 Cup Granulated Sugar
4 TBL Garlic, minced
4 TBL Ginger Root, crushed
3-4 Akakai Green Onion Bases, whole (white bottoms)
Pinch of Salt
2 Tsp Sesame Oil
Sriracha, to taste
2 LBS Beef Short Ribs
Place a pot on medium heat. Combine soy sauce and sugar in the pot, whisk generously.
Once sugar crystals begin to dissolve, add in garlic, ginger, green onion bases and salt. Stir until all ingredients are combined well. Allow marinade to come to a boil then turn heat to low and let simmer for about 20-minutes.
After 20-minutes, remove pot from heat and cool marinade to room temperature. This would be considered a Teriyaki Marinade.
Now, take your teriyaki marinade and add sesame oil and sriracha - this is now considered a spicy kalbi marinade! Mix until combined well.
Add beef and massage in marinade until well coated. Transfer into a seal-able container or cover with plastic wrap/foil and marinate in the refrigerator overnight.
After marinating for 24-hours, cook beef on the hibachi, grill or pan fry with a little bit of oil. Enjoy!
*Tip: this is a home-style friendly recipe using items you may already have in your pantry. However a good alternative to sriracha is Gochujang (Korean Chili Paste).
WATCH THE TUTORIAL:
To see this recipe in action, watch Ocean's tutorial below: