Korean Kalbi

This dish is one of our favorites. I like to place meat and marinade in a ziplock bag then freeze. I will thaw it in the fridge on Saturday night to set the stage for a  great meal for Sunday after church. Add a salad and a vegetable and lunch is done!

KOREAN KALBI         serves 6


1 1/2 C. soy sauce

1/4 C. sugar

1/4 C. Sesame oil

3 Tbs. olive oil

8-10 cloves garlic, minced

6 large green onions, sliced + more for garnish

4 lb. Korean-style short ribs (flanken)


Combine marinade and meat in ziplock bag. Chill overnight or freeze for later. Grill over medium-high heat about 6-8 minutes, paying constant attention and turning over as needed. 

© Being Fruitful, 2012