Korean Short Ribs

Serves 4

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.

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