Short ribs, Korean style (Kalbi)

Time 40 minutes
Yields Serves 5
Short ribs, Korean style (Kalbi)
(Robert Gauthier/Los Angeles Times)

Heat the grill to medium.


Peel the ginger root and grate with a fine grater, reserving the pulp and liquid. Combine the liquid, soy sauce, wine, sugar, syrup, pepper, garlic, pear, onion and jalapeno. Press through a fine strainer to remove the solids, reserving the liquid in a bowl. Stir in the sesame oil.


Add the ribs immediately and turn to coat. (Do not let the meat sit in the marinade.)


Grill the ribs, turning, about 2 minutes a side, until seared on the outside but still pink inside.

Korean malt syrup and short ribs can be found at Asian markets. The restaurant serves these with steamed rice and a dipping sauce of sesame oil, salt and pepper.

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