Ingredients

2 lb. beef short ribs, flanken-style

6 tbsp. soy sauce

2 tbsp. granulated sugar

2 tbsp. packed brown sugar

1 tsp. ground black pepper

2 tbsp. mirin (rice wine) 

1 tbsp. sesame oil

2 tbsp. toasted sesame seeds

2 garlic cloves, finely grated  

1 small onion, finely grated

2 green onions, finely chopped

Preparation

Step 1Soak short ribs in cool water for 5 minutes, drain and pat dry. Set asideStep 2Meanwhile, in a small mixing bowl add the remaining ingredients, stir until well combined and sugar is mostly dissolved. Pour carefully into a resealable container, add short ribs and massage marinade into each piece. Refrigerate for 5 to 6 hours, preferably overnight.Step 3Preheat gas or charcoal grill to medium-high heat or grill pan or cast iron pan over medium-high heat on the stovetop.Step 4 Remove meat from the marinade and pat dry with paper towels to remove all excess moisture, discard marinade. Grill ribs in batches, in a single layer, until slightly charred on both sides turning only once, about 5 minutes total. Since the marinade can burn, it may be necessary to brush the grill or wipe the pan clean from burned bits between batches.Step 5 Transfer meat to a plate. Cut into individual pieces between each bone using kitchen scissors or a knife. Serve with steamed rice and kimchi.

In many Korean restaurants and households, the meat is cooked at the table where each person can cook the meat to their preferred doneness. At home charcoal grills still reign supreme, but a gas grill, or cast iron pan are great alternatives. No matter what method you use, take a moment to create a charred crust on the meat before you turn it. Without this step, the meat won’t caramelize and will most likely steam. Scissors dedicated for food are a favorite tool to cut up the beef in between the bones when just before serving, which also acts as a handle if you choose to eat them with your hands. Serve the Kalbi right off the grill with bowls of steamed rice, kimchi and fresh red leaf lettuce to wrap the meat and rice in. A crisp cold beer is welcome too.