A couple summers ago I got to cruise around Alaska in an RV for a couple weeks with my Aunts and Uncles. One of our stops was at the Bear Paw RV Park in Valdez. On our second night there we watching while another rental RV try back their rig next to us. After a few unsuccessful attempts my Uncle went out to help. They were a multi generation Korean family out touring Alaska. And with the help of the 9 year old little girl who was interpreting for her Dad and Grandpa my Uncle got them all parked, leveled out and all “hooked up”, if you know what I mean.
While the men were parking, the girls Mom and Grandmother were outside at the picnic table getting dinner ready. On the table they had the biggest Tupperware container I had ever seen full of a liquid and with something floating in it. Not wanting to be caught staring, I removed my face from the tiny back window and got our dinner ready.
About 30 minutes later there was a knock at our door, it was the adorable 9 nine year old from next door with a big plate of Korean BBQ short ribs as a thank you for helping.
That was what was swimming in that huge Tupperware container. And let me tell you they were delicious. They must have been marinating in there for over a week, all the delicious flavors had permeated the meat and it was tenderized perfectly, they were cut nice and thin, and cooked to perfection over a tiny charcoal filled hibachi.
So when I saw this recipe in for Kalbi, Korean BBQ short ribs, in Bon Appétit I had to try it.
½ cup low sodium soy sauce
1 ½ tbs Agave
2 tbs water
3 cloves pressed garlic
1 tsp toasted sesame oil
1 tsp grated peeled fresh ginger
1 tbs Sambal
½ tsp freshly ground black pepper
½ cup scallions, thinly sliced
2 lbs cross-cut short ribs, each sliced lengthwise about 1/3” thick
¼ cup scallions for garnish
Place the soy sauce, agave, water, garlic, sesame oil, ginger, Sambal, pepper and the ½ cup scallions into a large zip top bag, close and shake to combine. Add short ribs, seal up bag again and put in fridge, flip the bag every few hours.
Chill for at least 3 hours, I let mine sit in the fridge for 3 days.
Let come to room temperature before grilling.
Heat a gas grill to medium-high. Grill 2-3 minutes per side, or until just cooked through.
Transfer to a platter and let rest 5-10 minutes. Garnish with scallions.
For my first attempt I did okay. These were nowhere near as good as the ones I had in Valdez. The butcher cut my ribs a little too thick and the marinade was missing something, maybe a little Korean Grandma Love. I should have asked that little girl to interoperate her family recipe for me.