Story
"Flanken" is the Yiddish term for beef short ribs cut across the bone. It used to be found in Kosher butchers across the jewish diaspora before chain supermarkets took over. Flanken was known as a tough, cheap, undesireable cut that required hours of braising to be palatable dish. You may like stews but most boiled meat is 🤢
Who knew there was a better way than boiled meat? Koreans. Koreans knew what to do with that off-cut. "LA style" Kalbi (or Galbi) is just good ole' Flanken that's been marinaded and grilled.
Preparation
Step 1: Marinate the Meat
Combine the soy sauce, onions, garlic, ginger, pear, sesame oil, and soju in a blender and blend until smooth. Don't add the sprite yet or it'll make a huge mess.
Put the meat in a ziploc bag or tupperware small enough for it to be covered with the marinade. Cover it with the soda and marinade. Marinade in the fridge for a minimum of 2 hours and a maximum of 2 days.
Step 2: Get Ready To Cook
We suggest tempering the meat by taking it out of the fridge an hour before cooking. Take the meat out of the marinade and shake off the excess.
Step 3: Fire the Beef
If you're cooking indoors, we recommend using the oven broiler to cook the meat and caramalize the sugars in the marinade. If you're cooking on a grill (gas or charcoal) then get the grill heated to 500ºF. Lay the meat strips side by side on the broiler tray or grill, making sure to leave space between each piece to maximize caramlization.
Cook the meat for 2-3 min per side, turning half way.
Step 4: Serve
Garnish with sliced scallion and the sesame seeds.
Pro Tip: If you haven't had time to temper the meat then it's best to wipe off the marinade with your fingers so the heat reaches the meat easier.
