When I asked my friend Vince for his kalbi recipe, it turns out that he got it from one of his Korean friends, whom he ended up dating and then proposing to. Yup, this recipe is that good. ^_^ <br /> <br />Perhaps the hardest part about making kalbi is finding the right cut of meat. You want to get beef short ribs that are cut across the bones (flanken cut), not with, which is how they're usually sold in American grocery stores. The only place I've found this cut is at a local Korean grocery store, but you could probably ask your local butcher for this cut. <br /> <br />Vince also notes that if you don't have all 3 kinds of fruit, you can just use 1 or 2 of them.

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