Ingredients
1
pound beef short ribs, cut for kalbi (see tips, below)
1/2
piece of fresh kiwi, juiced in a blender
Directions
1.
1. Distribute the sugar evenly on the beef short ribs by sprinkling it on each piece. Allow beef to sit for 10 minutes.
2.
2. In a bowl, mix together soy sauce, sesame oil, garlic, sake, and black pepper. Put aside.
3.
3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the sauce and mix. Allow the beef to marinate for 2 hours before barbecuing.
4.
Restaurateur Jenny Kwak shares her tips with Epicurious:
5.
• Kalbi and its sister dish bulgogi are the staple barbecued beef dishes of Korean cuisine. Both recipes use similar marinades; kalbi is made from short rib meat that\'s sliced 1/4-inch thick including the bone, while bulgogi uses thinner slices of rib eye that are sandwiched with rice and sauce in a lettuce leaf.
6.
• For the marinade, use pure toasted (Asian) sesame oil. This is a dark liquid, not the raw oil sold in health food stores and some supermarkets.
7.
• This dish is traditionally grilled over a wood fire. For tips on this process, check out Steven Raichlen\'s guide to grilling.
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