Ingredients:
- 40 Servings
- So-Kalbi-Gui
- 660 g beef short ribs (on the bone)
- SEASONING SAUCE 1
- 40 g Korean pear juice (from 100 g pear)
- 15 g (1 tbsp) refined rice wine
- SEASONING SAUCE 2
- 36 g (2 tbsp) soy sauce
- 12 g (1 tbsp) sugar
- 15 g onion juice (from 1/3 onion)
- 9,5 g (½ tbsp) honey
- 14 g (1 tbsp) minced green onion
- 8 g (½ tbsp) minced garlic
- 0,3 g (⅛ tsp) ground black pepper
- 3 g (½ tbsp) sesame salt
- 13 g (1 tbsp) sesame oil
- OTHER
- 13 g (1 tbsp) edible oil
- 10 g (1 tbsp) pine nuts
- PREP 3h 50min
- COOK 10min
- READY IN 4h
This classic recipe features Korean grilled beef ribs. The meat is marinated in two different seasoning sauces, then grilled over a charcoal fire and sprinkled with pine nut powder before serving.
PREPARATION
So-Kalbi-Gui
Step 1/8
First, prepare the beef. Using a sharp knife, cut the beef ribs into 6 to 7 cm long pieces, removing the tendons and fat. Then, immerse the meat in a large bowl filled with water and let it soak for 3 hours. Change the water every hour.
Step 2/8
Pat the meat dry and slice it into 0,5-cm-thick slices without removing the bone. Make shallow incisions on both sides of the meat and set aside.
Step 3/8
Mix the ingredients for seasoning sauce 1 and seasoning sauce 2. Prepare 6 g of pine nuts powder.
Step 4/8
Place the beef in a deep bowl and marinade in seasoning sauce 1 for 10 minutes.
Step 5/8
Next, add 1/2 of the seasoning sauce 2 to the marinated meat, mix well with your hands, and marinade the meat for another 30 minutes.
Step 6/8
Put the grill 15 cm above the heat, brush with oil and preheat.
Step 7/8
Grill the beef ribs for 2 minutes on each side. Then, brush the meat with the remaining seasoning sauce 2, and grill for another minute.
Step 8/8
Sprinkle the meat with the remaining pine nuts powder, and serve.
