Let’s try this again, last time I bought the beef short ribs but they were the wrong cut for this, though they were excellent braised. This time, I purchased the right ones.
I’ve been wanting to make this for a long time so finally we’re going to. This recipe is adapted from Allrecipes.com. I scaled it as I have 1.5 lbs of short ribs. I’m sure the recipe isn’t super authentic, but let’s see what happens anyway.
Korean style BBQ Beef Ribs
3/4 cup white sugar
3/4 teaspoon ground black pepper
3-3/4 cloves garlic, chopped
2-1/4 green onions, chopped
4-1/2 teaspoons Asian (toasted) sesame oil
3/4 teaspoon sesame seeds
1-1/2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
- Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved.
- Stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds. Set aside
- Remove any extra fat, sprinkle with sugar and allow to rest 15 minutes.
- Place the ribs in a large plastic sealable bag, and pour the marinade over the ribs. Squeeze out the air and seal.
- Shake to coat the ribs with the marinade, and refrigerate. Massage the marinade into the ribs a few times, making sure all the meat contacts the marinade.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side.
Make the marinade:
For the ribs:
Serve with Kimchee. The ribs were tender, salty/sweet. The sour pickle-like kimchee packed quite a wallop of chili heat. A really great combination. I’ll make this again in the heat of the summer with an ice-cold beer!
Until next time, Eat Well & Keep Digging!