Korean garlic shortribs from the Big Green Egg

Name: Korean garlic shortribs from the Big Green Egg
Ingredients: sawn shortribs ±1 cm thick; 130 ml Soy sauce; 130 ml Water; 4 units.eetlepel Brown sugar; 2 units.eetlepel Honey; 80 ml Mirin; 0.5 units.eetlepel gochujang; 2 units.eetlepel Sesame oil; 7 Garlic cloves; 0.5 nashi pear (peeled); 1 units.eetlepel Fresh ginger; 1 units.eetlepel Sesame seeds; 1 Onion; 3 spring onions

Briefly grilled Korean garlic shortribs (Kalbi Gui). Recipe by BBQ specialist Leonard Elenbaas. The shortribs come from grain-fed heifers from Europe.

Ingredients

sawn shortribs ±1 cm thick

130mlSoy sauce

130mlWater

4units.eetlepelBrown sugar

2units.eetlepelHoney

80mlMirin

0.5units.eetlepelgochujang

2units.eetlepelSesame oil

7Garlic cloves

0.5nashi pear (peeled)

1units.eetlepelFresh ginger

1units.eetlepelSesame seeds

1Onion

3spring onions

Preparation

Finely blend all ingredients in the food processor—except the spring onions and sesame seeds.
Place the meat in this marinade.
Let the meat marinate, covered, in the refrigerator for at least 24 hours.
Grill the meat on a hot grill for 12 to 15 minutes, turning occasionally. The meat may remain pink/red inside.
Slice the spring onion into fine rings.
Sprinkle the ribs with the spring onion rings and sesame seeds.

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