Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish. Ask your butcher for bone-in short ribs cut in half crosswise.
- 1 lb. bone-in beef short ribs, cut crosswise, about 3″ thick
- 1⁄2 cup fresh pineapple juice
- 1⁄4 cup soy sauce
- 1⁄4 cup sugar
- 2 tbsp. rice wine vinegar
- 2 tbsp. sesame oil
- 2 tbsp. sesame seeds, lightly toasted, plus more for garnish
- 2 tsp. freshly ground black pepper
- 5 cloves garlic, mashed into a paste
- 1 small white onion, grated
- 2 scallions, thinly sliced
- Gochujang (Korean hot pepper paste), for serving
- Kimchi, for serving (optional)
- Green leaf lettuce, for wrapping
- Slice short ribs (see “Cutting Kalbi“); place in a bowl. Whisk juice, soy, sugar, vinegar, oil, sesame seeds, pepper, garlic, and grated onion in a bowl; rub mixture over ribs. Cover and refrigerate for 45 minutes.
- Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see Grilling 101). Brush marinade onto ribs; cook on hottest part of grill, flipping once, until charred in spots and cooked to desired doneness, 2-4 minutes for medium rare. If outside starts to burn before beef is fully cooked, move to cooler section of grill until done. Garnish with sesame seeds and scallions; serve with gochujang, kimchi, and lettuce leaves for wrapping.