Korean Barbecued Short Ribs
|Green onions and tops||2 , finely chopped|
|Minced garlic||2 Tablespoon|
|Minced ginger||1 Tablespoon|
|Toasted sesame seeds||4 Teaspoon, crushed|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Dry sherry/Chinese rice wine||1⁄4 Cup (4 tbs)|
|White pepper||1⁄4 Teaspoon|
|Beef short ribs||2 Pound (Korean Style)|
|Cornstarch||1 Teaspoon, dissolved in 2 teaspoons water|
|Water||2 Teaspoon, dissolved in 2 teaspoons water|
1. Combine the marinade ingredients in a large bowl. Add the ribs, stir to coat, cover, and refrigerate for 6 hours or overnight.
2. Lift the ribs from the marinade and drain them briefly; reserve the marinade. Place the ribs on a greased grill 3 to 4 inches above a solid bed of low-glowing coals (or place them 2 to 3 inches below the heat on a rack in a broiler pan). Cook, turning once, until done to your liking, 3 minutes per side for medium rare. Meanwhile, bring the leftover marinade to a boil in a small saucepan. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.