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Korean Short Ribs (Kalbi, Galbi, 갈비)

Hoca

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NOTE: An updated version of this recipe appears in my cookbooks, The Ancestral Table and Paleo Takeout.

Kalbi (also known as Galbi) is one of my favorite meat dishes to grill at home. Unfortunately, all of the commercially-available marinades contain all sorts of nefarious ingredients, so I decided to try making the sauce from scratch. Luckily, it turned out to be really easy and tasted great.

This recipe calls for one Asian pear, but a regular golden pear, or even unsweetened applesauce, will do in a pinch.

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You’ll Need:
3 lbs beef short ribs (flanken/LA cut – cross-cut at each bone)
1 asian pear or golden/bosc pear, grated (or 1/2 cup no-sugar-added applesauce)
1/2 cup tamari or coconut aminos
1 cup club soda / soda water
juice of one lime (1/4 cup)
2 tbsp honey
1 tbsp grated or ground ginger
6 cloves garlic, minced
1/4 cup toasted sesame oil
2 tbsp sesame seeds
1/4 tsp red chili flakes


1. Combine all of the ingredients and marinate them overnight in a re-sealable plastic bag.

2. Grill the kalbi on med/high heat until browned on each side, and cooked to medium doneness (they will continue to cook once taken off the grill). Since they are relatively thin, it should only take a few minutes on each side.

3. Serve immediately, with your choice of side dishes (Banchan); the ones pictured above are taken from my second cookbook, Paleo Takeout.

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