Ingredients

1 Cup Soy sauce; (not heavy or
– di
1/3 Cup Brown sugar
5 Cups Garlic; minced or
-crushed
3 Tablespoons Vegetable oil;
-or sesame o

Instructions
The following is a recipe for Korean Short Ribs, Kal Bi (that’s the phonetic spelling I’ve seen used in Hawaii and in Korean rest. in U.S. The following is a recipe for Korean Short Ribs, Kal Bi (that’s the phonetic spelling I’ve seen used in Hawaii and in Korean rest. in U.S. Combine all the ingredients into a pan and marinate up to abt 4 to 5 lbs of beef short ribs. Marinate
at least 2 hrs, preferably overnight. Ribs can be left whole or they can be English cut by the butcher or market. Au- thentic Korean style is to slice very carefully and very thinly while “unrolling” the rib as you go. If done correctly, you’ll end up with a strip of meat the width of the bone x abt 6″ to 9″ long of uniform thickness with the bone still attached by the cartilage or
membrane on the bone. Grill over hot coals quickly try for medium rare. Serve with white steamed rice and an oriental salad or veggie for side dish. It’s super easy and quick. Good for BBQ w/ friends. And for those that are lucky enuf to live in Maui, these are availabel fresh daily at Azeki’s Meat Market, Kihei. People buy them there and take them home to BBQ for visiting friends from the Mainland. They will also pack them up for you frozen with advance no- tice so you can take them home with you on the air plane at no extra charge!

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