Korean LA Kalbi Short Ribs

LA Kalbi short ribs is another dish I absolutely love to eat.  For me part of the fun is the preparation and also cooking this succulent, mouth watering delicious dish.  I made this with overnight marination and tweaked the recipe a little bit to be gluten free friendly with exception of the dipping sauce.  However I believe you may find that you will probably enjoy these short ribs very much even without the dipping sauce but I have included the necessary ingredients to make it if you want some dipping sauce with these Korean LA Kalbi short ribs.

Ingredients:

3 lbs Short Ribs

1/4 cup soy sauce or gluten free soy sauce

1/2 cup organic cane sugar

2 tbsp Korean pepper flakes

1 tbsp sesame oil

1/2 white onion (diced)

3 green onion (chopped)

5 garlic cloves (minced)

2 ripe kiwi fruit (peeled and crushed)

1 Korean pear or Bosc pear (peeled, cut, cored and roughly chopped)

Dipping Sauce:(optional)

2 tbs soy bean paste

1 tbs Korean hot pepper paste

1 stalk of green onion (chopped fine)

1 garlic clove (minced fine)

1 tsp honey

1 tsp sesame oil

1 tsp sesame seeds

Directions:

1. Combine soy sauce, sesame oil, kiwi fruit, green onion, white onion, sugar, pepper flakes, garlic cloves and Korean pears (optional).

2. Mix all the ingredients together until everything is thoroughly combined.

3. Rinse the short ribs in fresh cold water a couple of times to remove any remaining bone fragments.  Then pat and dry off the short ribs with a paper towel and put them into a large zip lock bag.

4. Pour the marinade mixture created earlier into the zip lock bag and gently rub and massage the meat until the marinade is mixed well with the short ribs. Put the short ribs in the refrigerator to marinate at least for 1 hour. However we recommend overnight for better results!

5. Grill or pan fry on a grill pan when you are ready to.

6. Grill the short ribs for 2-3 minutes each side on medium high heat.

7. Serve the LA Kalbi short ribs with a side or romain lettuce or Boston lettuce and maybe even some rice on the side. Also feel free to mix in all ingredients for dipping sauce on the side.

Korean LA Kalbi Short Ribs

Yield: 2 Servings

Prep Time: 1 hour

Cook Time: 15

Total Time: 1 hour 15 minutes

Ingredients:

2.5 lbs Short Ribs

1/4 cup soy sauce

1/2 cup organic cane sugar

2 tbsp Korean pepper flakes

1 tbsp sesame oil

1/2 white onion

3 green onion

5 garlic cloves

2 ripe kiwi fruit

1 Korean pear or Bosc pear (peeled, cut, cored and roughly chopped)

Dipping Sauce:(optional)

2 tbs soy bean paste

1 tbs Korean hot pepper paste

1 stalk of green onion

1 garlic clove

1 tsp honey

1 tsp sesame oil

1 tsp sesame seeds

Directions:

1. Combine soy sauce, sesame oil, kiwi fruit, green onion, white onion, sugar, pepper flakes, garlic cloves and Korean pears (optional).

2. Mix all the ingredients together until everything is thoroughly combined.

3. Rinse the short ribs in fresh cold water a couple of times to remove any remaining bone fragments. Then pat and dry off the short ribs with a paper towel and put them into a large zip lock bag.

4. Pour the marinade mixture created earlier into the zip lock bag and gently rub and massage the meat until the marinade is mixed well with the short ribs. Put the short ribs in the refrigerator to marinate at least for 1 hour. However we recommend overnight for better results!

5. Grill or pan fry on a grill pan when you are ready to.

6. Grill the short ribs for 2-3 minutes each side on medium high heat.

7. Serve the LA Kalbi short ribs with a side or romain lettuce or Boston lettuce and maybe even some rice on the side. Also feel free to mix in all ingredients for dipping sauce on the side.