Korean Bulgogi Recipe
Ingredients
| Tamari soy sauce | 3/4 Cup (16 tbs) | |
| Dry sherry | 1 Cup (16 tbs) | |
| 1 tsp Asian sesame oil | ||
| Jalapeno | 3 , sliced | |
| Ground black pepper | 1 Teaspoon | |
| 5 green onions, including green tops, thinly sliced | ||
| Garlic | 1 Tablespoon, minced | |
| Ginger | 1/4 Cup (16 tbs), slivered | |
| 4 lb meaty short ribs, thickly cut | ||
| Sesame seed | 1/4 Cup (16 tbs) | |
| Coriander/ cilantro | 2 Tablespoon, minced | |
| As needed steamed rice, for accompaniment | ||
Directions
1. Mix soy sauce, sherry, oil, chiles, black pepper, green onions, garlic, and ginger in large roasting pan. Add ribs, turning them several times in liquid. Cover pan and let ribs marinate 3 hours at room temperature or overnight in the refrigerator, turning several times to coat meat thoroughly.
2. Preheat oven to 375°F (190°C). Remove ribs from marinade, reserving marinade. Return ribs to pan, bone side down. Bake until tender (about 40 minutes-1 hour), depending on thickness, brushing with reserved marinade every 10 minutes.
3. At the final basting, sprinkle ribs with sesame seed. When done remove from oven, sprinkle with cilantro to taste.
2. Preheat oven to 375°F (190°C). Remove ribs from marinade, reserving marinade. Return ribs to pan, bone side down. Bake until tender (about 40 minutes-1 hour), depending on thickness, brushing with reserved marinade every 10 minutes.
3. At the final basting, sprinkle ribs with sesame seed. When done remove from oven, sprinkle with cilantro to taste.
Chef
