Korean BBQ mastermind, Roy Choi, talks a lot about Korean BBQ in Los Angeles magazine’s “Ultimate Grilling Guide.” Here, he shares his recipe for one of his beloved signature dishes: Korean short ribs. Throw this in some tacos, and you can finally skip the Kogi line.
1 small onion, coarsely chopped
4 scallions, coarsely chopped
3/4 cup peeled garlic cloves
1/2 Asian pear, peeled
1 cup soy sauce
1 cup fresh orange juice
1/2 cup mirin
1/4 cup red wine
1/2 cup toasted sesame oil
1/4 cup sugar
2 tablespoons toasted sesame seeds
3 pounds thinly sliced bone-in beef short ribs (kalbi)
Vegetable oil, for brushing grill
1. In a blender, puree the onion, scallions, garlic, pear, red wine, soy sauce, orange juice, mirin, sesame oil, sugar and sesame seeds until smooth. Transfer the marinade to a large bowl. Add the short ribs and turn to coat. Cover and refrigerate overnight. Bring the short ribs to room temperature before cooking.
2. Light a grill or preheat a grill pan and brush with vegetable oil. Working in batches, grill the short ribs over high heat, turning once, until nicely browned and charred in spots, about 2 minutes per side. Stack on top of each other to keep warm. Enjoy with your hands. Serve alongside a bowl of rice, kimchi or macaroni salad.