MINDY MERRILL & R.B. QUINN / AUTHORS OF "CHEATER BBQ"
For the Kalbi:
1 1/2 c soy sauce
1/4 c sugar
1/4 c toasted sesame oil
12 garlic cloves, chopped
1 heaping T chopped fresh ginger
6 green onions (about a bunch), sliced
4 to 5 lbs beef short ribs or chuck flanken-style ribs
Toasted sesame seeds
For serving:
Iceberg lettuce cups
Cooked white rice
Kimchi
Sliced green onions
Fresh cilantro sprigs
Jalapeno pepper slices
Combine the soy sauce, sugar, sesame oil, garlic, ginger, and green onions in a large slow cooker. Stir until well blended. Add the ribs and blend well. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours. The meat should be fall-apart tender. Scoop the meat out of the liquid and onto a platter and sprinkle with sesame seeds. Serve at the table with the lettuce cups, rice, and the other fresh fixings. Makes about 6 servings.
