Kalbi (Korean-style Short Ribs)
This recipe is from "The Sunday Night Football Cookbook" (Time, $27.95).
2 pounds boneless beef short ribs, thinly sliced lengthwise
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2 tablespoons toasted sesame oil
6 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon honey
6 tablespoons water
2 scallions, minced
3 garlic cloves, minced
2 teaspoons sesame seeds
Freshly ground black pepper to taste
2 heads red leaf lettuce, leaves separated
Pat the short ribs dry with paper towels. In a medium bowl, combine the remaining ingredients, except the lettuce, and stir to dissolve the sugar. Add the short ribs to the marinade and turn to coat the meat. Cover with plastic and refrigerate for three to four hours. Heat a large nonstick skillet over medium-high heat. Remove the meat from the marinade and cook for one to two minutes on each side, to desired doneness. Serve immediately, with lettuce leaves for wrapping.