Ingredients:
For the Marinade:
1/2 cup tamari (gluten-free soy sauce)
1/4 cup brown sugar
2 tbsp rice vinegar
2 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp sesame seeds
1 tbsp gochujang (Korean chili paste) or 1 tsp red pepper flakes (optional for heat)
1-2 green onions, finely chopped (optional)
For the Beef:
1 lb beef short ribs (flanken cut or your preferred cut)
1 tbsp vegetable oil (for grilling)
Instructions:
1. Prepare the Marinade: In a bowl, mix together the tamari, brown sugar, rice vinegar, sesame oil, garlic, ginger, sesame seeds, and gochujang or red pepper flakes (if using). Stir until the sugar is dissolved and everything is well combined.
2. Marinate the Beef: Place the beef short ribs in a large resealable bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for the best flavor.
3. Prepare to Cook: Preheat your grill or a grill pan over medium-high heat. Lightly brush the grill grates or pan with vegetable oil to prevent sticking.
4. Grill the Beef: Remove the beef from the marinade and let any excess drip off. Place the beef on the hot grill or grill pan. Cook for about 3-4 minutes per side, or until the beef is nicely charred and cooked to your desired level of doneness.
5. Rest and Serve: Remove the beef from the grill and let it rest for a few minutes before slicing. Serve the kalbi beef with steamed rice, pickled vegetables, or a side of kimchi.
