Korean Kalbi

_{Step 1/4}

Prepare the Marinade

• 2 tsp Soy Sauce
• 1 tsp Honey
• 1 tsp Rice Wine
• 1 tsp Avocado Oil
• 1 tsp Minced Ginger
• 1 Clove Garlic
• 1/2 Grated Pear
• 1/2 Small Onion

In a blender, combine soy sauce, honey, rice wine, avocado oil, minced garlic, minced ginger, grated pear, and grated onion. Blend until smooth.

_{Step 2/4}

Marinate the Beef and Cook Rice

• 150g Beef Short Ribs
• 50g Uncooked Rice

Place the beef short ribs in a shallow dish or a resealable plastic bag. Pour the marinade over the beef, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor. When you are close to removing beef from marinade grab a sauce pot and cook your rice according to package instructions.

_{Step 3/4}

Cook the Kalbi

Preheat a grill or grill pan over medium-high heat. Remove the beef from the marinade, allowing excess marinade to drip off. Grill the beef short ribs for about 3-4 minutes on each side, or until nicely charred and cooked to your desired doneness.

_{Step 4/4}

Serve

• 5g Green Onion

Transfer the grilled kalbi to a plate. Garnish with additional chopped green onions and sesame seeds if desired. Serve hot with steamed rice.