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Ribs, Korean Style (Kalbi)

Two assignments in Korea gave the Giacobe Family an appreciation for some of the Korean fare. Luckily during the second tour, one of the Korean-American wives taught me the rudiments of these dishes. We usually have rice, Chop Chae, Yaki Mandu, and Kimchi with the ribs. Buy the Kimchi in a jar in the Asian market. Throw out what you donít use the day you open it, as it will dominate your refrigerator for sure.

If itís the day after Thanksgiving, it has to be Korean Ribs, Kalbi. These are quite different from western ribs. The meat is crosscut beef chuck rib. I like ĺ of an inch thick. Half inch is acceptable, but quarter inch thick ones are too thin. There will be 3 oval shaped bones on each strip of rib meat. Be sure to have beer with this dinner. Start working on this one three to four days in advance.

1 Cup soy sauce
Ĺ large onion, pureed
10 cloves garlic, minced
3 to 4 Tablespoons sesame oil
Ĺ Cup red wine
2 Tablespoons toasted sesame seeds
3 to 4 Tablespoons sugar
1 bunch green onions, thinly angle sliced
3 pounds cross cut ribs

Mix all ingredients thoroughly with exception of ribs. Trim as much of the fat off the ribs as you can. This will help nutritionally as well as keeping the barbeque from flaring up. Place ribs in plastic or glass container. Pour marinade over the meat, cover and refrigerate. Stir daily for at least 2 days, preferably 3 days. This is important, as the marinade is what is actually going to cook the meat. Placing it on the grill simply heats it up and completes the cooking process. Grill over medium heat until medium to medium rare. Serve while hot.

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