Ingredients
- 4¼ lbs kalbi Short ribs.
- ½ medium round onion
- ½ c sugar Brown or white sugar.
- ¾ c shoyu Soy sauce.
- ⅓ c vegetable oil
Instructions
- Mom began with a whole tray of thick kalbi ribs. Altogether, these weighed 4¼ lbs. There's a lot of wiggle room here because the marinade will still work with more/less kalbi meat.
- The first step is to butterfly the kalbi meat so that it isn't so thick and easier to eat. Make the first cut along the bone until you almost reach the bottom. Don't cut through the meat.
- Open the cut you just made and make a short cut into the meat (90°).
- Turn another 90° and cut through the meat almost to the end.
- The kalbi should be easy to open up flat and long. Make extra cuts as needed if the kalbi is especially thick.
- Cut the round onion to large chunks and add it to the blender. Add sugar, shoyu, and vegetable oil, then blend for about 10 seconds.
- Pour the marinade on the kalbi and mix so that the entire surface area of the meat is covered.
- Let this marinate at least 2 hours. For best results, marinate overnight.
- Barbecue until it turns a dark brown on both sides. Let it cool for at least 10 minutes before eating.
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