FOR THE SHORT RIBS
6 Tbs. granulated sugar
6 Tbs. soy sauce
6 Tbs. apple (or Asian pear) juice
¼ cup Asian sesame oil
4 medium cloves garlic, smashed
4 tsp. finely grated peeled fresh ginger
(from a 2-inch piece)
Kosher salt and freshly ground
black pepper
2 lb. ½ -inch-thick, cross-cut, bone-in
short ribs (flanken)
Vegetable oil, as needed
FOR SERVING
¼ cup thinly sliced scallions, white
and green parts (about 2 medium)
Big pinch of Korean chile threads or
2 Tbs. thinly sliced fresh long red chiles
1 tsp. roasted sesame seeds
18 lettuce leaves (such as green
or red leaf ), washed and dried
4 cups cooked white rice, preferably
short-grain
Ssamjang (recipe below)MARINATE THE SHORT RIBS
In a large bowl, combine the sugar, soy sauce,
apple juice, sesame oil, garlic, and ginger with
a pinch of salt and pepper. Add the short ribs
and, using your hands, massage the mari-
nade into the meat. Cover and refrigerate for
at least 2 and up to 12 hours.GRILL THE SHORT RIBS
Prepare a hot (450°F) charcoal or gas grill
fire. Clean and lightly oil the grill grate.
Remove the short ribs from the marinade
and let any excess drip off; discard the mari-
nade. Grill the short ribs, flipping once, until
done to your liking, about 4 minutes total for
medium rare. Transfer to a serving platter.TO SERVE
Garnish the meat with the scallions, chile
threads, and sesame seeds. Serve with the
lettuce, rice, Ssamjang, and your choice of
the banchan (side dishes) opposite, cutting
the bones from the meat with kitchen shears
before eating.
To eat, put a small spoonful of rice inside a
lettuce leaf, dab it with some sauce, and top
with a piece of the beef. Wrap and eat.korean barbecued beef short ribs (kalbi)
The longer you marinate these thinly sliced short ribs, the better they’ll taste;
overnight is best. Asian pear is a common addition to the marinade, but apple
juice is easier to find. Serves 6RIBS & ROASTS
ssamjang
This deeply flavored, spicy sauce
gets its name from ssam, meaning
“wrapped,” and jang, meaning “sauce.”
It’s often served with grilled dishes,
including kalbi and dak gogi, which are
eaten wrapped in lettuce with rice and
this sauce. Once you start eating it, it’s
hard to stop. Yields 23 cup
½ cup thinly sliced scallions, white and
green parts (about 4 medium)
3 Tbs. dwenjang (fermented soybean
paste) or red miso
2½ Tbs. gochujang (red chile paste)
2 Tbs. mirin
2 tsp. roasted sesame seeds
1 tsp. Asian sesame oilIn a small bowl, whisk together all of the sauce
ingredients. (You can make the sauce up to
2 days ahead. Cover and refrigerate; bring to
room temperature before serving.)38 GRILLING 2019