Kalbi

1. 1

   Combine all ingredients except ribs in a 1 gallon ziplock bag. Add ribs and seal bag, squeezing out excess air.

2. 2

   Work sauce into ribs by kneading bag (be careful not to poke a hole in it).

3. 3

   Marinade several hours (no more than 4 if using very thin meat, such as for sukiyaki), or freeze.

4. 4

   To cook: If frozen, thaw first by placing in refrigerator the day before.

5. 5

   Drain meat, reserving marinade.

6. 6

   Grill over medium-hot coals until done to taste (time will vary depending on meat used).

7. 7

   Meanwhile, place reserved marinade in a small saucepan, bring to a boil, and simmer for 3-5 minutes.

8. 8

   I like to serve this sliced, over rice topped with shredded cabbage (I use undressed coleslaw salad mix), with the sauce drizzled on top. Kimchi makes a good side dish, too.

* Per serving · 4 servings · Values may vary.