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        Kalbi Beef ShortribsWith Willards Kitchen Smoked BBQ Rub
        Makes about 4-6 servings
        Short ribs are well known in the Korean community, and these are a take off the Kalbi-style. The cut, known as "flanken," which refers to a strip of beef cut across the bone from the chuck end of the short ribs. The result is a thin strip of meat, about 8-10 inches in length. The thin slices make for a quick cooking time on the grill.
        Ingredient List
        • 5 pounds Korean style beef short ribs
        • 3/4 cup Willards Kitchen Smoked BBQ Rub
        • 1/4 cup brown sugar
        • 1/2 cup soy sauce
        • 1/3 cup mirin (rice wine)
        • 1/2 small onion, peeled and finely grated
        • 2 Tablespoons minced garlic
        • 2 Tablespoons sesame oil
        • 2 green onions, thin sliced on a bias

        Directions (Step by Step)

        1. Coat ribs with Smoked BBQ rub and brown sugar and let sit at room temp for 10 minutes while preparing marinade.
        2. In a bowl, whisk together remaining ingredients.
        3. Place beef in a plastic Ziploc bag or two, add marinade and press out air and seal.
        4. Refrigerate for at least 4 hours, preferably overnight, turning occasionally.
        5. Heat grill (charcoal or gas) to medium hot, around 450-500 degrees.
        6. Drain off excess marinade and grill, turning once, to desired doneness. This will be about 3-4 minutes per side.
        7. Serve as whole pieces or cut into smaller pieces.
        8. Garnish with sliced green onions.
        9. Enjoy!