Rinse ribs under water to remove any bits of bone. Drain. Trim any chunks of fat but most of the fat will melt away during grilling time. These ribs were good quality ones with minimal fat. Drain washed ribs.
While ribs are draining, cut onion into chunks or just half, if onion is small. Cut green onions into shorter lengths to fit into the blender. Here’s all the ingredients for the marinade to go into the blender.
In a blender or chopper, add onion and 1/2 cup water. Blend until smooth.
Add remaining 1/2 c red wine, 1 c sugar, garlic cloves, 4 T sesame oil, 1 T sesame seeds, 1 tsp pepper and optionally 2 T green plum syrup (if you want to).
Blend until smooth.
In a container, add Kalbi pieces and the marinade. Mix everything so each piece is evenly coated.
Let ribs marinate in the fridge for at least 1 hr to overnight. If you are in a hurry, even 30 minutes will work.
Take ribs out of the fridge and heat your oven broiler for 5 minutes. Lay out your Kalbi on a metal grill pan and broil it on the top rack for 4 minutes for the first side. Then turn it over and grill another 3 minutes on the other side.
Serve immediately with rice and other Korean side dishes.
By TOP RACK in the oven, I mean about 4 inches away from the heat source. When cooking Kalbi in your broiler for the first time, you should check your meat OFTEN as every broiler is different and things burn pretty quickly.
Cooking time in the broiler is for when short ribs are pretty cold, straight out of the fridge. If ribs were left at room temperature, it will need less time.
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.