However, if there is none of those stores nearby that you can find, you can still get the Korean-style beef ribs. You just need to ask your butcher to cut the ribs as the "flanken cut", which is 1/4 inch thick. Now that, you can have the main ingredient -- the proper cut of the ribs, there is one more important ingredient that you need, to make the perfect Kalbi, authentic way.
I've learned from my Korean friends of the secret ingredient that makes the ribs come out sweet and tender. They use Asian pears! These round, yellow-skin pears are also called Korean pears, and Apple pears. The crushed Asian pears - with the juice - in the marinade not only make the meat sweet, but also tenderize it.
You will need:
- 3 lbs lean beef short ribs with the bones
- 1/2 cup soy sauce
- 1/4 cup rice cooking wine, or sake
- 2 Tbsp honey or sugar
- 4-5 cloves garlic, minced
- 1 tsp minced ginger
- 1 Tbsp sesame oil
- 1 tsp grounded black pepper
- 1/2 onion, minced
- 1 Asian pear, peeled and grated
- Soak the ribs in water for 2-3 hours to get rid of the blood. Change water from time to time. Then, rinse and drain.
- Mix all the ingredients, except the ribs, to make the marinade.
- Put the ribs and the marinade in a gallon-size Zip lock bag. Make sure all the ribs are covered with the marinade.
- Marinade in the refrigerator for at least an hour. I usually leave it overnight.
- To cook the ribs, grill on med-high heat for about 2-3 minutes on each side. (You can also pan-grill them, as well as broil them in the oven.)