1 cup soy sauce
1/3 cup brown sugar
5 cups garlic -- minced or crushed
3 tablespoon vegetable oil -- or sesame o
Instructions:
The following is a recipe for Korean Short Ribs, Kal Bi (that's the
phonetic spelling I've seen used in Hawaii and in Korean rest. in
U.S. The following is a recipe for Korean Short Ribs, Kal Bi (that's
the phonetic spelling I've seen used in Hawaii and in Korean rest.
in U.S. Combine all the ingredients into a pan and marinate up to
about 4 to 5 lbs of beef short ribs. Marinate at least 2 hrs, preferably
overnight. Ribs can be left whole or they can be English cut by the
butcher or market. Authentic Korean style is to slice very carefully
and very thinly while "unrolling" the rib as you go. If done correctly,
you'll end up with a strip of meat the width of the bone x about 6"
to 9" long of uniform thickness with the bone still attached by the
cartilage or membrane on the bone. Grill over hot coals quickly try
for medium rare. Serve with white steamed rice and an oriental salad
or veggie for side dish. It's super easy and quick. Good for BBQ with
friends. And for those that are lucky enuf to live in Maui, these
are available fresh daily at Azeki's Meat Market, Kihei. People buy
them there and take them home to BBQ for visiting friends from the
Mainland. They will also pack them up for you frozen with advance
notice so you can take them home with you on the air plane at no extra
charge! We brought home 20 lbs to SFO and they were no worse for the
travel. I've talked to people that took them all the way to Chicago
with no problems. Last time I was there, a lady from Seattle was arranging
for them to ship 120 lbs, frozen. She was hosting a dinner party for
45 people and she wanted some for the freezer for future use.
