This post will be the first in a string of posts making some Korean recipes. My Korean Short Ribs is a very traditional dish, and one that we, Americans, are probably most familiar with.
Jump to RecipeThe thing I love most about exploring other styles of food is the shopping. Living in the Chicago suburbs makes it easy for me to find many ingredients from all over the world. I can find many different Asian grocery stores from Korean, to Indian, to Chinese and more. Some of the previous Korean dishes I have made include:
The simple idea behind these short ribs is to marinate them to tenderize them. The marinade is a simple combination with a base of rice wine vinegar and soy sauce. Each of these ingredients tenderize the beef. The marinade also includes garlic, onions and sesame oil. It is very simple yet imparts a lot of flavor into the beef.
Unlike its American counterpart, the ribs are cut into what is called flanken. The flanken cut is a horizontal cut across the bones. So the pieces are quite thin and they cook very quickly. So tenderizing and adding flavor is a little more challenging than using other cuts of meat. The short ribs are cooked over a grill to get a nice char on the beef.
The cast of characters.
Marinating the Korean short ribs.
The Korean Short Ribs plated.
Korean Short Ribs
Ingredients
- 3/4 Cup Lite Soy Sauce
- 3/4 Cup Water
- 3 Tbsp White vinegar
- 1/4 Cup Brown sugar
- 2 Tbsp White sugar
- 1 Tbsp Black pepper
- 2 Tbsp Sesame oil
- 5 Cloves Garlic diced
- 1/2 Whole Large yellow onion sliced
- 3 Lbs Flanken cut beef short ribs
Instructions
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Mix the soy sauce, water, and vinegar into a large flat container. Next, mix in the remaining ingredients and mix until the sugar is dissolved. Put the ribs into the marinade. Cover and place in the fridge for at least 8 hours or up to overnight.
Either prepare your outdoor grill or a cast iron skillet on medium-high heat.
Remove ribs from the marinade, shake off excess, and discard the marinade. Grill until the meat is no longer pink – should be about 5 to 7 minutes per side.
Let rest for 5 minutes. Serve and enjoy!
Recipe Notes
Adapted from Allrecipes – https://www.allrecipes.com/recipe/141716/korean-bbq-short-ribs-gal-bi/
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