GRILLED KOREAN SHORT RIBS
A backyard favorite that's sure to impress, these are simple to prepare yet big on taste! Irresistible and perfect for casual laid-back evenings or rambunctious weekend gatherings.
Ingredients
MARINADE
- 2/3 cup soy sauce
- 1/3 cup unseasoned rice vinegar
- 1/3 cup sake
- 1/4 cup packed brown sugar
- 4 green onions, minced
- 6 cloves garlic, minced
- 1 (2-inch) piece ginger, peeled and minced
- 2 tbsp toasted sesame oil
- 2 tbsp gochujang (Korean chile paste)
- 1 tsp freshly ground pepper
- 3-4 pounds Country Natural Beef flanken-style short ribs
GRILLING
- 1 bunch green onions
- 2 tsp vegetable oil, plus more for brushing
- 1/4 tsp kosher salt
- toasted sesame seeds, for garnish
- steamed rice, for serving
Instructions
- To make the marinade: In a medium bowl, whisk together all ingredients except the short ribs. Place the short ribs in a rectangular baking dish and pour the marinade over them. Turn the ribs in the marinade to coat the meat evenly. Cover and refrigerate for at least 4 hours or overnight, turning the ribs in the marinade once or twice.
- To grill: Prepare a hot fire in a charcoal or gas grill.
- Lightly coat the green onions in the oil and season with salt.
- When the grill is hot, lightly oil the grates.
- Remove the short ribs from the marinade, letting excess drip off, and place them on the grill, along with the green onions, working in batches if needed.
- Grill until they are nicely charred on both sides, about 2 minutes for the green onions and 5 to 8 minutes for the short ribs. Remove them from the grill as they are cooked.
- Sprinkle the short ribs with sesame seeds and serve with rice.
