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

[tw-divider]INGREDIENTS[/tw-divider]
3/4 cup soy sauce
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)
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[tw-divider]METHOD[/tw-divider]

    Make the marinade:

  1. Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved.
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  3. Stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds. Set aside
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    For the ribs:

  5. Remove any extra fat, sprinkle with sugar and allow to rest 15 minutes.
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  7. Place the ribs in a large plastic sealable bag, and pour the marinade over the ribs. Squeeze out the air and seal.
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  9. 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.
  10. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  11. 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.
  12.  

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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!