Easy, quick, and almost endlessly adaptable, Korean kalbi (beef short ribs) is perfect for a 5:30 Challenge makeover.
While kalbi is usually grilled over charcoal, it’s quicker (and just as delicious) when prepared on a sheet pan under the broiler. And by sticking with relatively easy to find flanken-style short ribs, the cut favored in Korean-American recipes, you’ll be guaranteed tender, flavorful beef after only a few minutes of cooking.
Besides the beef, you likely have all of the ingredients in your pantry — soy sauce, rice vinegar, brown sugar and garlic. Mix the marinade together, add the beef, and let it sit as long as time permits. Give it at least as long as it takes to heat the broiler; any additional minutes just enhances the flavor of the meat.
When it comes time to cook, I like to use a wire cooling rack set in a foil-lined baking sheet. The rack allows for air circulation and prevents the beef from getting soggy in its juices. This is especially useful once you’ve flipped the meat over and don’t want to make a mess of the first browned side.
Cooking time will vary from broiler to broiler, but the beef will likely take 5-10 minutes per side to turn deep brown with a light char. And while you can serve this dish with just about anything, I like it with a big bowl of white rice, lettuce leaves and gochujang.
Sign up for the AJC Food and Dining Newsletter
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
