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Before you jump to Kalbi (Korean Style Cross Cut Beef Short Ribs) recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

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A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living just isn’t that hard. Largely, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to kalbi (korean style cross cut beef short ribs) recipe. To cook kalbi (korean style cross cut beef short ribs) you only need 10 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Kalbi (Korean Style Cross Cut Beef Short Ribs):

1. Take Marinade
2. Use sugar, depending on how sweet you like things
3. Use mirin
4. Take garlic, grated (or 1.5 to 2 teaspoons garlic powder)
5. You need small apple, peeled and grated (or 1/3 cup apple sauce)
6. Get low sodium soy sauce
7. Prepare toasted sesame oil
8. You need green onions, chopped (including white parts)
9. Get Ribs
10. Provide cross cut beef short ribs

Instructions to make Kalbi (Korean Style Cross Cut Beef Short Ribs):

1. In a large bowl, mix all the marinade ingredients in a separate bowl, stir or whisk until all the sugar is dissolved.
2. To ensure the ribs get thoroughly marinated, I like to dip each one in the marinade to make sure it gets completely covered. Repeat until all are done.
3. You can use a shallow baking dish or Ziploc type bag to store them while they marinate.
4. Pour the rest of the marinade over the kalbi and close or cover.
5. Marinate for at least 3 hours, up to overnight. - - Before cooking, if you have time, take it out of the fridge, spread it out on a sheet pan or something similar, and let it come up to room temp. (This should take 30 to 45 minutes, depending on the weather.) - - Bringing meat up to room temp before you cook it ensures a better sear, so more juices stay in rather than run or steam out. - - If you're grilling on coals, this is a good time to get your coals started.
6. Grill over pre-heated medium low to medium heat, about 4 to 5 minutes per side, depending on the thickness of the cut. Careful for flareups from the sweet marinade and the fat. Gotta be watchful!
7. Enjoy!

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