Korean Barbecued Short Ribs Recipe
Ingredients
| Marinade | ||
| 2 green onions (including tops), finely chopped | ||
| Garlic | 2 Tablespoon, minced | |
| Ginger | 1 Tablespoon, minced | |
| Sesame seeds | 4 Teaspoon, crushed | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Soy sauce | 1/3 Cup (16 tbs) | |
| 1/4 cup dry sherry or Chinese rice wine | ||
| Sugar | 2 Tablespoon | |
| Pepper white | 1/4 Teaspoon | |
| 2 pounds Korean-style beef short ribs | ||
| 1 teaspoon cornstarch dissolved in 2 teaspoons water | ||
Directions
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.
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.
Chef
