by Karen Frazier
Kalbi marinade is a Korean marinade that has lots of flavor and seems to have a true affinity for beef. I marinate flanken-style beef ribs, but you can use it on slices of beef or pork, as well.
- 1 Asian pear, peeled, cored, and roughly chopped
- 6 garlic cloves
- 4 green onions, roots removed and roughly chopped
- 1 teaspoon sesame oil
- 1/4 cup gluten-free soy sauce or coconut aminos
- 1 packet of stevia (omit for Whole30)
- 2 tablespoons gochujang (omit for Paleo or Whole30 and instead use 1/4 teaspoon red pepper flakes)
- 1 tablespoon grated gingerroot
- 1/4 cup olive oil
- 3 pounds flanken-style spare ribs
- 2 tablespoons sesame seeds
- In a food processor, combine the pear, garlic, green onion, sesame oil, soy sauce or coconut aminos, stevia, gochujang or red pepper flakes, olive oil, and ginger. Process on high until smooth.
- Marinate the ribs in the marinade for eight to ten hours.
- Grill. I just pop them on the Foreman and grill them for about five minutes. Garnish with sesame seeds and thinly sliced green onions.