Kalbi ā Flanken Style
Korean-origin dish (galbi) served here in Japanese yakiniku style. Cut across the rib bones into thin cross-cut strips, flanken-style kalbi grills in minutes and eats with exceptional sweetness and char.
Nutritionper 100 gāŗ
300
Calories
22g
Protein
5g
Carbs
22g
Fat
Ingredients
| 2 lbs (900g) | flanken-style short ribs, cross-cut about 3/8 inch (1cm) thick | |
| 4 tablespoons | 60 ml | soy sauce |
| 2 tablespoons | 30 ml | sake |
| 1 tablespoon | 15 ml | mirin |
| 1 tablespoon | 15 ml | honey |
| 1 teaspoon | 5 ml | sesame oil |
| 5 cloves | garlic, minced | |
| 1 tablespoon | 15 ml | grated Asian pear or apple |
| 1 | green onion, finely chopped | |
| to taste | black pepper |
Instructions
- Rinse the ribs under cold water and pat completely dry with paper towels. 2. Combine soy sauce, sake, mirin, honey, sesame oil, garlic, and grated pear in a mixing bowl. 3. Add the ribs and toss to coat thoroughly. Cover and refrigerate for 4 hours or overnight. 4. Remove from the refrigerator 20 minutes before grilling. 5. Grill over high heat for 2 to 3 minutes per side, watching carefully for flare-ups from the thin fat layer. 6. Remove from heat, scatter green onion and black pepper over the top, and serve immediately.