Korean Style Short Ribs
4 pounds Korean-style beef short ribs (these are ribs cut through the bone so they're flat)
2 Tbsp light brown sugar
1 Tbsp white sugar
1/2 cup soy sauce
6 cloves garlic, finely chopped (2 tablespoons)
1-inch piece fresh ginger, grated (1 tablespoon)
2 tablespoons toasted sesame seeds
2 tablespoons toasted sesame oil
1 tablespoon honey
1 tablespoon Korean red pepper powder (I substitute red pepper flakes here...)
1/4 teaspoon ground black pepper
Vegetable oil for brushing
Sprinkle each piece evenly with sugar and let sit while you make the marinade.
In a medium bowl, mix together the soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper powder, and pepper. Place the ribs in a single layer in a wide shallow pan and pour the marinade over, turning to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 1 hour, or preferably 12 hours.
Remove the ribs from the marinade. Reserve the marinade for basting, if desired.
Grill the ribs in batches until they turn caramel brown and develop slightly charred edges, 6 to 8 minutes on each side. Baste with the reserved marinade during the first 10 minutes of grilling if you like.
(I modified it a little... removed the kiwis and lemon-lime soda.)
Submitted by: Pete on July 24, 2012, 7:29 pm
This recipe is included in 1 recipe book.
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