Tonight I made Kalbi, the marinated meat dish from Korea, featuring a soy based marinade with sweet and spicy flavors. I started with Niman Ranch beef shortribs, thin cut, bone-in which I think makes an excellent start for a hot and fast grilling experience.
The meat was marinated over night in a marinade of shoyu (soy sauce), sherry, ginger, garlic, pepper sauce, sesame oil, onions and sugar. About two hours before cooking, I removed the meat from the refrigerator and placed them on a broiler pan to drain and come to room temperature.
As you can see from the photo, the meat took the marinade quite well, when marinading meat overnight, I make it a practice to give the meat a rinse to get the meat surface a little less wet. Part of letting it sit out is to establish a pellicle, which help with retaining moisture. Here is a close-up.
The meat was then placed onto the grill at very high heat, there really wasn't a lot of time for photos, for this kind of cook, I want the coals to be going full bore, the grill temperature is over 500 degrees. Here is the finished dish.
Served with Japanese rice and a quick sugar pickled cabbage slaw. Similar to Japanese tsunemono pickles, but much faster to prepare for serving. Here is the parting shot.