Prepare

• 1). Soak the short ribs in a large bowl filled with cold water for 2 hours in the refrigerator. Drain then refill the bowl with fresh water and soak the meat again for another 2 hours. This prepares the meat for the marinade by cleaning the meat of any bone residue and blood.
  
  
• 2). Rinse the short ribs with cold water and add to a large casserole dish.
  
  
• 3). Mash the kiwis. Minced the garlic and ginger finely. Dice the yellow and green onions. Add all the ingredients to a large bowel.
  
  

Marinade

• 1). Add the red pepper flakes, sesame oil, soy sauce, brown sugar and sesame seeds to the bowl.
  
  
• 2). Mix all the ingredients and pour them over the short ribs. Thoroughly mix the ingredients, by hand, with the meat.
  
  
• 3). Cover the dish, refrigerate and marinade the meat for 2 days. Be sure to turn the short ribs occasionally for even flavoring.
  
  

Cook

• 1). Set the frying pan, grill top or outdoor grill to medium-high heat. It is important to have the pan or grill hot enough before adding the short ribs in order to sear the meat properly. The pan or grill is ready when a slight bit of smoke is coming off of it.
  
  
• 2). Add the short ribs onto the pan or grill and cook each side for 3 to 4 minutes. Unlike American meat, kalbi can be quickly turned over excessively to ensure proper cooking.
  
  
• 3). Garnish with thin slices of chopped green onions and toasted sesame seeds.