Kalbi

INGREDIENTS:

4 pounds Korean-style beef short ribs

2 kiwis, peeled and pured in a blender
cup soy sauce
2 tbsp light brown sugar
2 tbsp toasted sesame seeds
2 tbsp toasted sesame oil
1 tbsp honey
1 tbsp Korean red pepper powder
tsp ground black pepper

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6 cloves garlic, finely chopped
1 inch piece fresh ginger, grated
1 bottle lemon-lime soda
vegetable oil for brushing
INSTRUCTIONS:

1. Using your hands, massage the short ribs with the kiwi
pure. Sprinkle each piece evenly with sugar and let sit
while you make the marinade.
2. In a medium bowl, mix together the soy sauce, garlic,
ginger, sesame seeds, sesame oil, honey, red pepper
powder, pepper, and soda. Place the ribs in a single layer in
a wide shallow pan and pour the marinade over, turning to
coat. Cover with plastic wrap and marinate in the
refrigerator, turning occasionally, for at least 1 hour, or
preferably 12 hours.
3. Prepare a medium charcoal fire (you can hold your hand
over the rack for no more than 3 or 4 seconds) with the rack
4 to 6 inches from the coals, or preheat a gas grill to
medium. While the grill is heating up, drain the ribs from the
marinade. Reserve the marinade for basting, if desired.
4. Brush the grill rack with oil and grill the ribs in batches until
they turn caramel brown and develop slightly charred edges,
6 to 8 minutes on each side.

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5. Baste with the reserved marinade during the first 10
minutes of grilling if you like.
6. Serve with freshly steamed short-grain rice and cabbage
kimchi.
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