I was craving Kahlbi, or Korean short ribs. The only problem is there aren’t any Korean restaurants in my small town. Oh, and also, I attempted to make these about six years ago and they came out tough. It was like chewing an old shoe. After determining that no one in my family remembered the incident, I plunged right in.
I put two packages of beef into a zip top bag and added crushed pineapple minus some of the juice, and set it in the fridge overnight. The next morning I added soy sauce (we call it shoyu), some minced garlic, and sliced scallions; and stuck it back into the fridge. Before dinner I baked it in a 375* oven for 20 minutes then set it under the broiler for 5 minutes. They were amazing! My daughter asked me why I was making so much meat. Well, she answered her own question at dinner. Now I wonder why I ever spent money at Soon’s in Salt Lake, HI?
My mom used to throw these on the hibachi when we spent days at the beach. I realize now that I hadn’t soaked the meat long enough the first attempt because I was afraid it would get too salty from the soy sauce–it doesn’t! The only thing missing from my plate that would make this a true local “plate lunch” is, believe it or not you non-locals, macaroni salad.
Kahbli–BBQ Short Ribs
Beef Chuck Flanken
1 14.5 oz can of crushed pineapple
1 cup soy sauce
3 or more cloves of garlic
One or more scallions, sliced
I would add toasted sesame seeds for eye candy. Serve with white rice and Kim Chee.
That means “you’re welcome” in Korean.
PS Kevin is my nephew who is living in Korea. Hi Kevin!