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

1. 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.
2. Marinate the ribs in the marinade for eight to ten hours.
3. Grill. I just pop them on the Foreman and grill them for about five minutes. Garnish with sesame seeds and thinly sliced green onions.

photo credit: moonlightbulb Galbi at Asahi via photopin (license)