Koraku’s Korean Kalbi Ribs
The aroma around this once popular King Street restaurant was always amazing. This was one of my favorite dishes I enjoyed there before their doors closed. Now, it’s a favorite recipe for pot lucks. Great used with chicken drummettes, boneless pork or country pork ribs as well.
2 lbs. kalbi short ribs
1 ½ c. Aloha shoyu
1 c. sugar
2 TB ginger, peeled, thinly sliced
10 cloves garlic, crushed
¼ c. sesame seed oil
3 TB sesame seeds, toasted
1 tsp. freshly ground black pepper
¼ c. green onion, chopped
Order Chef Roy's Fish & Seafood Cookbook - Owner of the critically acclaimed Roy’s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today’s greatest seafood chefs and has been credited with reinventing Hawaiian cuisine.
In a mixing bowl; combine marinade ingredients well. Place ribs in a shallow pan. Pour marinade over ribs. Marinate 2-3 hours. Cook over charcoal grill until cooked through. Serves 4-6.