Korean barbecued short ribs


Ingredients

1-1/2 cup soy sauce
6 lg cloves garlic, very finely minced
1 tsp very finely minced green onions
1 tsp very finely minced ginger
1 cup superfine sugar
2 tbsp sesame oil
1/4 tsp black pepper

2 whole short ribs, cut flanken-style, 1/8″ thick (approx 10 lbs)*

How to prepare

Whisk the first 7 ingredients together in a large bowl and let stand at room temperature for one hour, stirring occasionally. Marinate the short ribs overnight in the refrigerator, covered. Grill short ribs on high heat for about 5 minutes per side or desired doneness.

* If using chicken, use skinned, boned chicken thighs and breasts, sliced into thin strips, marinate overnight in the refrigerator, covered. Thread the meat into bamboo skewers and grill on medium-high heat for about 7 minutes per side.

* If using pork, use pork butt, sliced into thin strips, marinate overnight in the refrigerator, covered. Thread the meat into bamboo skewers and grill on medium-high heat for about 10 minutes per side.

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