Kalbi Recipe

Directions:

1. Combine all ingredients except ribs in a 1 gallon ziplock bag. Add ribs and seal bag, squeezing out excess air.
2. Work sauce into ribs by kneading bag (be careful not to poke a hole in it).
3. Marinade several hours (no more than 4 if using very thin meat, such as for sukiyaki), or freeze.
4. To cook: If frozen, thaw first by placing in refrigerator the day before.
5. Drain meat, reserving marinade.
6. Grill over medium-hot coals until done to taste (time will vary depending on meat used).
7. Meanwhile, place reserved marinade in a small saucepan, bring to a boil, and simmer for 3-5 minutes.
8. I like to serve this sliced, over rice topped with shredded cabbage (I use undressed coleslaw salad mix), with the sauce drizzled on top. Kimchi makes a good side dish, too.