Korean Style Grilled Beef Short Ribs Recipe
Ingredients
| 4 pounds lean beef short ribs, cut 3- to 5-inches long | ||
| Sesame seed oil | 1 Tablespoon | |
| 3/4 cup thinly shredded green onion | ||
| Garlic | 4 Clove (5gm), finley minced (Marinade:) | |
| Ginger root | 1 Tablespoon, minced (Marinade:) | |
| Roasted sesame seeds | 3 Tablespoon (Marinade:) | |
| 1/2 cup plus 2 tablespoons medium Japanese soy sauce | ||
| 1/4 cup plus 2 tablespoons sugar | ||
| Several dashes black pepper | ||
| 2 tablespoons brandy, if desired | ||
Directions
Prepare Marinade.
With a sharp knife, make a lengthwise cut down center of meaty side of 1 rib to bone.
Cut will form 2 pieces of meat still attached to bone.
Starting inside cut, make a horizontal cut through 1 piece of meat about 1/2 inch above bone.
Do not cut all the way through, detaching meat.
Make 1 to 2 more cuts through piece of meat, laying it open in a strip.
Repeat on other half of meat in the same way.
Lightly score tops of beef strips.
Repeat with remaining ribs.
Carefully dip 1 rib at a time into Marinade, coating meat strips.
Layer ribs in a large shallow pan.
Pour on remaining Marinade.
Cover and refrigerate 6 to 8 hours.
Remove ribs from refrigerator and preheat charcoal grill 30 minutes before cooking.
Mix sesame oil into ribs.
Grill ribs, basting occasionally with Marinade, over a hot fire about 20 minutes.
Cook until crusty and brown on outside and slightly pink inside or to desired degree of doneness or place ribs on a rack set in a foil-lined pan and broil in oven.
Marinade: In a medium-size bowl, combine all ingredients.
Stir until sugar dissolves.
With a sharp knife, make a lengthwise cut down center of meaty side of 1 rib to bone.
Cut will form 2 pieces of meat still attached to bone.
Starting inside cut, make a horizontal cut through 1 piece of meat about 1/2 inch above bone.
Do not cut all the way through, detaching meat.
Make 1 to 2 more cuts through piece of meat, laying it open in a strip.
Repeat on other half of meat in the same way.
Lightly score tops of beef strips.
Repeat with remaining ribs.
Carefully dip 1 rib at a time into Marinade, coating meat strips.
Layer ribs in a large shallow pan.
Pour on remaining Marinade.
Cover and refrigerate 6 to 8 hours.
Remove ribs from refrigerator and preheat charcoal grill 30 minutes before cooking.
Mix sesame oil into ribs.
Grill ribs, basting occasionally with Marinade, over a hot fire about 20 minutes.
Cook until crusty and brown on outside and slightly pink inside or to desired degree of doneness or place ribs on a rack set in a foil-lined pan and broil in oven.
Marinade: In a medium-size bowl, combine all ingredients.
Stir until sugar dissolves.
Chef
