The secret to Korean grilled Kalbi lamb chops is a bit of soda and Asian pear mixed into the marinade. Grilled to perfection, serve them with cucumber salad and a side of white or brown rice.
Combine in a blender the pear, onion, garlic, soy sauce, soda, brown sugar, and sesame oil.
Puree the marinade ingredients in the blender. You could make more as the marinade will keep for a few days in the fridge. If it’s too thick, add more soda.
Place the lamb ribs in a gallon plastic zip bag. Add enough marinade to cover the ribs. Reserve any extra marinade for basting. Rest in the fridge for 1 hour or overnight.
Lamb Chops
Remove the lamb from the fridge, drain off excess marinade, and sprinkle with a light coating of the all-purpose rub.
Set up a smoker with a hot zone and a cool zone. Smoke the ribs over indirect heat in the cool zone until they reach an internal temperature of 110 degrees F (43 degrees C).
Move the ribs to the hot part of the grill. Cook and baste with a mixture of oil and the reserved marinade.
Remove when the internal temperature is medium-rare, about 125 degrees F (52 degrees C).
Loosely tent with foil while resting the lamb for about 15 minutes (the temperature will continue to rise about 5 more degrees).
Garnish with white sesame seeds before serving.
Quick Pickled Cucumber
Heat the mixture of white vinegar, white sugar, and a pinch of salt.
Once the sugar dissolves, cool the liquid until it’s just slightly warm.
Thinly slice the cucumber and finely dice the red onion.
Pour the lukewarm liquid over cucumber slices and diced red onions. Chill in the fridge before serving.