Most Asian markets sell sliced beef short ribs, or kalbi, to use in Korean barbecue. If you opt to cut them yourself, aim to make them as thin as possible—placing the short ribs in the freezer for 15 to 20 minutes before slicing and using a sharp knife helps.
See the recipe for Kalbi (Korean Grilled Beef Ribs) »
1. Position short ribs bone-down on a work surface and, using a sharp knife, cut ribs between each bone into individual pieces. Brenda Weaver 2. Working with one piece at a time, start to make a lateral cut just above the bone. Brenda Weaver 3. Slice almost all the way through the meat, leaving it attached at one end. Open and flatten the sliced meat like a book. Brenda Weaver 4. Repeat this step, making another partial lateral cut into the meat and unfolding the slice. Brenda Weaver 5. Continue slicing and unfolding until the rib resembles a long, thin ribbon attached to the bone at one side. Brenda Weaver