• ½ cup pineapple juice
• ½cup soy sauce
• ⅓ 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
• ½ teaspoon freshly ground black pepper
• 3 pounds Korean-style (flanken cut) beef short ribs (cut ¼ inch thick across the ribs)
• 1 tablespoon toasted sesame seeds, for garnish
Method:
- Combine juice, soy sauce, malt syrup, scallions, garlic, sesame oil, brown sugar, soju and pepper in a medium nonreactive bowl. Whisk until completely incorporated.
- Place ribs in a large resealable plastic bag or a nonreactive dish and cover with marinade. Toss the meat in the marinade until well coated. Seal and refrigerate 12 hours or overnight.
- Heat a gas or charcoal grill to high (about 400°F - °C) and rub the grill with a towel dipped in oil. Remove ribs from the refrigerator and let sit at room temperature while the grill is heating, at least 20 minutes.
- Remove ribs from marinade and let excess drip off. Grill, spaced 1 inch apart, until well done and crispy on the edges, about 5 minutes per side (look out for flare-ups). Remove to a platter, sprinkle with sesame seeds and serve.
http://www.chow.com/recipes/25677-beef-kalbi