The Beauty Of Korea: Bae Yong Joon'S Kalbi Steak

• Kalbi Steak Marinade
• 4 beef ribs, cut English flanken style
• 1 cup Hyang Sin Jeup juice * instructions below
• 3 tablespoons mirin
• .6 cups sugar
• .3 cups sesame seed oil
• 1 pinch ground black pepper
• Hyang Sin Jeup juice
• .3 cups Korean radish
• .3 cups Korean pear
• .3 cups garlic
• 2 teaspoons ginger

1. Mix all the marinade ingredients in a bowl. Set aside.
2. Pre-boil the ribs for 2-3 minutes in boiling water. Pull them out, allow the ribs to cool down.
3. While the ribs are cooling, prepare the Hyang Sin Jeup juice.
4. Grate the radish, pear, garlic and ginger. (I did it by hand but a food processor or a juicer will do the job, too). Strain in fine cheese cloth (or a fine mesh strainer). Add to the marinade.
5. Once the ribs are cooled, put them in the marinade and marinade them overnight.
6. After the ribs have completed marinading, pre-heat the oven to 375F.
7. Grill the ribs for about 45 minutes to an hour to get them medium well.

marinade, beef ribs, mirin, sugar, sesame seed oil, ground black pepper, sin, korean radish, korean, garlic, ginger

Taken from food52.com/recipes/8607-the-beauty-of-korea-bae-yong-joon-s-kalbi-steak (may not work)