The deep, savory flavors of kalbi, the barbecued short ribs served in many Korean restaurants, is easy to replicate at home. We used skirt steak, with its rich, meaty flavor, but flank steak would work equally well.
- 1/4 cup low sodium soy sauce
- 3 garlic cloves, minced
- 2 green onions, chopped
- 2 tablespoons dark brown sugar
- 1 tablespoon Asian sesame oil
- 2 teaspoons minced fresh ginger
- 2 teaspoons toasted sesame seeds
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2-2 pounds skirt steak
- Combine the soy sauce, garlic, green onion, sugar, oil, ginger, sesame seeds and pepper flakes in a large bowl. Add the steak, turning to coat, cover and refrigerate at least 1 hour and up to 8 hours turning occasionally.
- Remove steak from the refrigerator and let stand at room temperature 15 minutes.
- Heat a nonstick grill pan over medium heat until hot. Wipe excess marinade from steak and place on pan. Cook, turning once, 8-10 minutes for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before cutting diagonally across the grain into ¼-inch slices.