Killer Korean Kalbi

2 pounds of thin-sliced beef short ribs 

Rinse the ribs, pat them dry, and place them in a pan or dish large enough to hold all the meat and then some.

Pre-Marinade:
1/2 cup grated onions
2 Tbsp honey (or use 1 can of 7-up in place of honey)

Puree the onion in a food processor until it is almost liquid.

Pour the grated onion over the beef and add the honey. Turn each of the ribs so they are all coated. Let sit for 2-3 hours to tenderize the beef. Drain the pre-marinade liquid. You don’t have to scrape off the onion solids but just get rid of most of the liquid.

Kalbi marinade:

5 Tbsp soy sauce
4 Tbsp sugar
2 Tbsp honey
4 Tbsp Chinese rice wine
2 tsp Korean toasted sesame oil
2 stalks green onion, minced
4 tsp chopped garlic (1 to 2 cloves)
2 Tbsp roasted sesame seeds
2 Tbsp water
1 tsp ginger root, grated
1/2 Asian pear

Method:
Mix all the ingredients together in a bowl, then pour over the pre-marinated kalbi. Marinate ovenight.

Prepared the kalbi days ahead of time, so put the short ribs in a large oven roasting bag, poured the kalbi marinade over the ribs, and put the roasting bag in the freezer. The day before grill the kalbi, take the bag of kalbi out from the freezer to thaw and finish marinating.

Preheat your grill to high and clean the grates. Grill the kalbi very quickly, no more than 2 minutes per side.

Remember, these kalbi are very thin, and your grill is very hot. They will overcook easily and can turn from a mouth-watering, tender piece of beef into a tough, dry, burnt piece of jerky in a minute. It’s okay if the meat is still a little pink in the middle. It’s not okay to get distracted and forget to keep an eye on the kalbi. Be careful!