Korean short ribs (kalbi/galbi) highlights the tender, juicy nature of barbecue beef short ribs and elevates them with a flavor-packed marinade boasting Asian flair.
Place all marinade ingredients into a blender or food processor. Process until no chunks remain.
Place short rib strips into a plastic gallon zip top bag. Add marinade to the bag. Seal the bag and allow to marinate for at least 5 hours or up to overnight.
Preheat your grill over medium high (about 375 F) until grates are good and hot.TIP - You may find it helpful to oil your grill grates. To do this, grasp a piece of wadded up paper towel with a pair of tongs. Dip the towel in oil (olive or vegetable) and rub the oiled towel across your hot grill grates.
Remove ribs from the bag, one at a time, and place on the hot grill. Cook for 8-10 minutes then use tongs to flip over. Cook for an additional 8-10 minutes. You may want to flip them every 4-5 minutes.
Notes
Choose 3 pounds of beef short rib strips at the grocery store. You may also find them named flanken ribs or flanken style.
Bonus points if you can find Korean pear, but if not, regular pears will do the trick.
Store any leftovers in an air-tight container kept in the refrigerator for 3-4 days.