We recently made a trip to H Mart in Massachusetts, and I finally picked up some flanken-cut beef short ribs to try Eric Kim’s Sheet-Pan LA Kalbi with Sprite from his cookbook Korean American.
This such an easy dish to make! After a quick rinse to remove any bone fragments from the butcher’s saw, the ribs are marinated overnight in a rich, velvety blend of Korean pear, garlic, ginger, Sprite, soy sauce, mirin, brown sugar, and vegetable oil. The sweet-salty marinade tenderizes the meat while packing it with flavor.
The next day, the ribs go straight onto a sheet pan and into a blazing-hot oven until cooked through and beautifully caramelized. Piled over rice and finished with scallions, it’s an effortless, satisfying meal!
Book: Korean American, page 232
Rating: 5/5
How Easy Is That: easy
Store-Bought Is Fine: Sprite
Pricey Ingredients: —
Hard-to-find: flanken-cut short ribs
Recipe not online
