Korean Kalbi Beef Shortrib Marinade

Updated on 8/5/2007 at 3:01PM EST

This marinade is inspired (and outright copied) by a traditional Kalbi shortrib marinade recipe given to me by the owners of a local fish and seafood market, who were kind enough to share the secrets of a delicious shortrib marinade with my wife and I a few years ago.

The marinade is enough for 2 racks of ribs, or if used on other types of beef, like skirt steak, it can easily handle 4 steaks or more. If you marinade in large ziploc bags, you can get even more mileage out of it by squeezing out all the air in the bag.

The beef marinated in this sauce is great if served with steamed white rice in lettuce wraps (or my favorite, napa leaves), with grilled onions or the more traditional hot chile sauces and pickled bean paste.

Preparation

Mix all ingredients together in a blender and puree into a smooth sauce. Marinate beef for at least 4 hours, or preferably overnight in the refrigerator. The last 2 hours of the marinating process can be at room temperature (covered). I recommend marinating in ziploc bags, with all the air squeezed out.

Best taste is achieved when meat is grilled over charcoal. Meat can be brushed with remaining sauce while grilling. No need to brush on after meat is cooked. Let meat rest for 5 to 10 minutes to redistribute juices before serving.

Ingredients

1 bartlett pear
2 cups soy sauce
12 cloves of garlic
¼ cup Worcestershire sauce
1½ cups sugar
2 tbsp tomato paste
½ cup dark corn syrup