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Kalbi Logan's Way

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Kalbi Logan's Way
2011-07-26 Main Dish
5 91

Outstanding grilled Korean short ribs bursting with flavor and tenderness.

  • Servings: 6


¾ cup Soy Sauce
¼ cup Pear Juice, concentrate (or small asian pear, grated
½ Can (s) Coke
1½ Tbsp Rice Wine
1 Lg Shallot, grated
5-6 Lg Garlic Cloves, grated
1 Tbsp Ginger, grated
½ cup Brown Sugar
1½ Tbsp Dark Sesame Oil
1 Tbsp Red Pepper Flakes
1 tsp Black Pepper
3-4 lb Korean-style Beef Short Ribs, flanken
Garnish: 3 Medium Green Onions, sliced thinly on a bias


In a mixing bowl, whisk all marinade ingredients. In a large freezer zip lock bag, add ribs and marinate. Make sure that ribs are evenly coated. Refrigerate overnight. Remove ribs from frig and allow to reach room temperture. Drain off excess marinade.

Heat grill to medium-high heat and when the grill is nice and hot add meat. Grill each side of the short-ribs for 3-4 minutes. Remove to platter and garnish with green onions. I love to drizzle some local honey over ribs when still nice and warm.

prep time: 10 minutes

cook time: 10 minutes

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