Hawaiian Kalbi (Korean-Style BBQ Short Ribs)

Kalbi arrived in Hawaii with Korean immigrants in the early twentieth century and was quickly embraced as a plate lunch staple. The Hawaiian version leans sweeter than its Korean cousin, adding pineapple juice to the soy-sesame marinade, which also tenderizes the meat. Flanken-cut ribs cook fast over screaming-hot coals, charring beautifully at the edges.

Serves: 4

Ingredients

• 1.2 kg (2½ lb) flanken-cut beef short ribs (about 6mm / ¼-inch thick)
• 120ml (½ cup) soy sauce
• 120ml (½ cup) pineapple juice
• 3 tbsp (45g) brown sugar
• 2 tbsp (30ml) sesame oil
• 1 tbsp (15ml) rice wine (mirin or sake)
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 green onions, sliced (whites and greens separated)
• 1 tsp sesame seeds, toasted
• Steamed white rice, to serve

Instructions

1. Whisk together soy sauce, pineapple juice, brown sugar, sesame oil, rice wine, garlic, ginger, and green onion whites.
2. Rinse ribs under cold water and pat dry. Place in a baking dish or zip-lock bags and pour marinade over. Marinate at least 2 hours in the refrigerator, or up to 12 hours for maximum flavor.
3. Remove ribs from marinade 30 minutes before grilling to bring to room temperature. Discard used marinade.
4. Preheat a charcoal or gas grill to high heat (230°C/450°F). Grill ribs 2–3 minutes per side until deeply caramelized and cooked through. The thin cut means they cook very quickly — watch for flare-ups.
5. Transfer to a platter, scatter green onion greens and sesame seeds over the top. Serve immediately with steamed rice and kim chee.

Cook's Notes: Ask the butcher for "LA-cut" or "flanken" short ribs — they cut across the bones so each strip has three small bone cross-sections. Avoid thick-cut short ribs, which won't caramelize the same way.