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VI's Korean (Kalbi) recipe
I've used this several times, but have used skirt steak instead of Flanken ribs. Will be doing it tomorrow night. They are marinating now. Pics tomorrow, always delicious!! Thanks VI for the recipe.
Ingredients5 pounds Skirt steak1 cup brown sugar, packed1 cup soy sauce1/2 cup water1/4 cup mirin (rice wine)1 small onion, peeled and finely grated1 small Asian pear, peeled and finely grated4 tablespoons minced garlic2 tablespoons dark sesame oil1/4 teaspoon black pepper2 green onions, thinly sliced (optional)Preparation:DirectionsSprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.Read more at: http://www.foodnetwork.com/recipes/kalbi-korean-barbequed-beef-short-ribs-recipe/index.html?oc=linkback
Felton, Ca. 2-LBGE, 1-Small and waiting on a mini