You are here

Korean Barbecued Short Ribs

Magical.Palate's picture
For marinade
  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)
  Sugar 2 Tablespoon
  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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (11 votes)


Korean Barbecued Short Ribs Recipe