This recipe transports me back to our beautiful stay on the East Coast of Oahu where my husband, son, and I would sit and grill on our lanai over looking the beautiful Mokulua Islands. These were magical days to say the least. Hawaii has a big Asian food influence, and one day during our stay, I was inspired to make these Korean Short Ribs paired with a grilled octopus salad. A memory in time, I will never forget.

If you ever had Kalbi (A.K.A Galbi or Korean Short Ribs) you know that it’s absolutely addicting and you won’t stop eating. It’s savory with a hint of sweet. If you haven’t had Kalbi, then be prepared to have your mind blown! It’s delicious, it’s easy, and perfect for a quick grilled dinner with your family or friends. Since Kalbi is so good, I recommend making more than you think you need to make since they go pretty quick.

Ingredients:

• 1 Cup of Soy Sauce
  (Use Coconut Aminos for Paleo Version)

• 1 Cup of Brown Sugar
  (Use Coconut Sugar for Paleo Version)

• 1/4 Cup of Sesame Oil

• 1/4 Cup of Rice Vinegar

• 1/4 Grated Ginger

• 1 Head of Garlic, Peeled & Grated

• 1/8 Cup of Kimchi Paste

• 4lbs of Flanken Short Ribs (1/2” Thick Across the Bone Cut)

• Optional: 2 Sliced Green Onions & 1/2 Teaspoon of Sesame Seeds for Garnish

Serves:  4 People
Prep Time:  24 Hour Marinade
Grill Time: 3-4 Minutes x Each Side Serve w/: Side Salad, Rice or Cauliflower Rice

Directions:

1. Mix all ingredients well to create a marinade, place short ribs in an extra large plastic resealable bag, coat short ribs with marinade, seal bag, and marinate in your refrigerator for 24 hours.
   
   

2. Ditch marinade and heat your stove top grill pan or outdoor grill. Grill short ribs for 3-4 minutes on each side.
   

3. Sprinkle with green onions and sesame seeds as garnish before serving!