This marinade works well for other high heat grilling steaks as well. Be sure to use low-sodium soy sauce or Braggs so that your meat doesn’t end up too salty, since the thin steaks will really absorb the marinade.
- 5lbs Korean Short Ribs
- 1 cup low-sodium soy sauce or Braggs Liquid Aminos
- 1/2 cup mirin
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon fresh ginger, minced
- 8 cloves garlic, minced
- Scallions, cilantro, lime, and/or fresh or hot chiles for serving (optional)
Combine marinade ingredients in a zip-lock bag. Marinate meat at least 30 minutes — ideally 2-12 hours, in the fridge.
Grill: Grill over high heat 2-3 minutes until nicely seared. Transfer to indirect heat for 10-20 minutes or until meat is tender. You’ll know they’re ready if you pick up a piece from the middle and shake it slightly — it should wobble freely. If it’s stiff, put it back on the cooler side to continue to soften. Allow to rest, partially covered, 5-10 minutes.
Stovetop: Heat olive oil in a cast-iron or stainless steal pan. Sear meat on both sides, 1-2 minutes per side, until crust forms. Reduce heat to low and allow meat to continue cooking over low heat until tender, 10-20 minutes.
Serve with freshly sliced scallions, chopped cilantro, slivers of peppers and/or lime juice to taste. If you like, throw a big bunch of scallions on your grill after the steaks come off — sear 1-2 minutes until partially charred and wilted.