Luscious Hawaiian-style grilling. Delectably tender, sweetly aromatic, crispy edged, Korean barbecued shortribs with a kicky hit of freshly ground black pepper and ha-cha-cha jalapeno.
Kalbi ribs always have and always will taste like Hawaii to me. Lucky me!
Over the years, we've sampled and resampled quite a few different variations of this rather classic recipe at home and of course munched our way through some delicious Korean BBQ at one delightful Island eatery or another. So far we've never met a Kalbi we didn't like. But, some are, absolutely, tastier than the others.
In a concerted quest for sublime Kalbi, I've tweeked here, and tossed a little of that, there, until I now end up with scrumptious barbecue goodness each and every time. These babies pow you right in the kisser with flavour on flavour. They are not timid.
Untraditionally I've added plenty of freshly ground black pepper and to shorten the marinating time and zip zap tenderness right into the beef, some mushed up kiwi.
Quickened marinating, a speedy flip flop or two on a hot grill and ta da! Easy peasy, spicy sweet, grilled goodness with a hint of Aloha in every tasty morsel. Lucky you!
Serve hot off the grill with sticky rice and macaroni salad. Or as we sometimes do, mix things up and serve with buttery, cheesy, mashed potatoes and tangy coleslaw.
SPICY KALBI RIBS - Serves 6
1 cup gingerale
1/2 cup dark soy sauce
1/2 cup brown sugar
1/4 cup fresh gingerroot, peeled and roughly chopped
6 plump garlic cloves, minced
6 green onions, chopped
1 fresh jalapeno, finely chopped
Juice of 1 lime
1 teaspoon freshly ground black pepper
1/2 kiwi, peeled and mashed
4 pounds beef short ribs, cross cut (flanken) into 1/2 to 3/4 inch strips (Korean style)
In a large bowl combine everything but the ribs, whisking to combine. Transfer marinade to a jumbo resealable baggie. Add the ribs and seal them up tight. Turn the bag and mix the ribs around in all that flavour, so they are evenly coated. Refrigerate and let the ribs laze in all marvelous marinade for at least 2 hours and up to 4 hours, turning occasionally.
Prepare barbecue to medium high. Lightly oil grill and grill ribs until cooked through and sizzling good, with slightly charred edges, 4-7 minutes per side, depending on thickness. Serve hot from the grill, with big mugs of ice cold beer. Okole maluna!