Korean Barbecue Meat

This Korean kalbi starts with bone-in beef short ribs sliced thin and scored in a crosshatch pattern so the marinade soaks deep into the meat. The sauce is a simple mix of shoyu (soy sauce), garlic, fresh ginger, honey, sesame oil, and scallions. One hour minimum in the marinade, but overnight is where the real magic happens.

Scoring the meat is the step that separates good kalbi from great. Those crosshatch cuts break the tough fibers in the short ribs, so you get tender bites that char and caramelize fast on the grill. The honey and sugar in the marinade brown quickly over high heat, giving you those sticky, lacquered edges that make Korean BBQ so addictive.

Pro Tips

• Slice the ribs ⅛ inch from the bone, keeping the bone attached. This flanken-style cut maximizes surface area for the marinade.
• Marinate overnight if you have the time. One hour works, but eight hours transforms the texture.
• Grill over high heat and resist the urge to move the ribs constantly. Let them char on one side before flipping.
• The sugar burns fast, so watch closely during the last few minutes.

Variations

• Add a splash of Asian pear juice or grated pear to the marinade for a traditional Korean tenderizer.
• Use the same marinade on thinly sliced beef bulgogi-style for a boneless version.
• Finish with a sprinkle of toasted sesame seeds and extra sliced scallions.