"Some people follow Texas or American barbecue. Me, I'm a connoisseur of Korean barbecue," says chef Roy Choi. "Growing up, I was the ultimate Korean barbecue champion. If you took me to an all-you-can-eat Korean barbecue restaurant, forget about it." Choi especially loves these thinly sliced short ribs, known as kalbi in Korea; they're marinated overnight in a garlic, soy and sugar mixture, then quickly grilled, so they're charred all over. On the side, Choi serves kimchi, steamed white rice and the ubiquitous Hawaiian side dish, macaroni salad.
1 (small) onion, coarsely chopped
4 scallions, coarsely chopped
1/2 cup garlic cloves, peeled
1 cup soy sauce
1 cup orange juice, freshly squeezed
1/2 cup mirin
1/2 cup toasted sesame oil
1/4 cup sugar
2 tablespoons toasted sesame seeds
3 pounds bone-in beef short ribs, kalbi or flanken-style; thinly sliced
Vegetable oil, for brushing
Steamed white rice, macaroni salad and kimchi, for serving (optional)
How to Make It
In a blender, puree the onion, scallions, garlic, soy sauce, orange juice, mirin, sesame oil, sugar and sesame seeds until smooth. Transfer the marinade to a large baking dish. Add the short ribs and turn to coat. Cover and refrigerate overnight. Bring the short ribs to room temperature before cooking.
Preheat the oven to Light a grill or preheat a grill pan and brush with vegetable oil. Working in batches, grill the short ribs over high heat, turning once, until nicely browned and charred in spots, about 2 minutes per side. Transfer the ribs to a rimmed baking sheet and keep warm in the oven while you grill the remaining ribs. Serve the ribs with rice, macaroni salad and kimchi.
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