Beef Kalbi Recipe

• 1/2 cup pineapple juice
• 1/2 cup soy sauce
• 1/3 cup Korean malt syrup
• 4 scallions, trimmed and minced
• 4 medium garlic cloves, finely chopped
• 2 tablespoons toasted sesame oil
• 2 tablespoons packed light brown sugar
• 2 tablespoons soju
• 1/2 teaspoon freshly ground black pepper
• 3 pounds Korean-style (flanken cut) beef short ribs (cut 1/4 inch thick across the ribs)
• 1 tablespoon toasted sesame seeds, for garnish

1. Combine juice, soy sauce, malt syrup, scallions, garlic, sesame oil, brown sugar, soju, and pepper in a medium nonreactive bowl.
2. Whisk until completely incorporated.
3. Place ribs in a large resealable plastic bag or a nonreactive dish and cover with marinade.
4. Toss the meat in the marinade until well coated.
5. Seal and refrigerate 12 hours or overnight.
6. Heat a gas or charcoal grill to high (about 400 degrees F) and rub the grill with a towel dipped in oil.
7. Remove ribs from the refrigerator and let sit at room temperature while the grill is heating, at least 20 minutes.
8. Remove ribs from marinade and let excess drip off.
9. Grill, spaced 1 inch apart, until well done and crispy on the edges, about 5 minutes per side (look out for flare-ups).
10. Remove to a platter, sprinkle with sesame seeds, and serve.

pineapple juice, soy sauce, syrup, scallions, garlic, sesame oil, brown sugar, soju, freshly ground black pepper, short ribs, sesame seeds

Taken from www.chowhound.com/recipes/beef-kalbi-25677 (may not work)