Try this Korean BBQ beef short rib recipe for an authentic sample of Korean BBQ food.
If you have never had the pleasure of eating Korean BBQ before, this easy to prepare recipe will arouse the tastebuds and give an insight into the flavours and textures that symbolise the countries culinary style.
When we first tried these Korean short ribs it made us wonder why we hadn't tried more Korean style recipes before, they really are that good.
Serves 4 people. Cooking time approx. 15 minutes.
Ingredients
1/2 cup water
1/4 cup sesame oil
1/4 cup rice vinegar
1 cup light soy sauce
1/3 cup sugar
1 tablespoon pepper sauce
5 minced garlic cloves
4 teaspoons minced fresh ginger
1/2 finely chopped medium onion
4 pounds short ribs, bone in
Method
With a suitably sharp knife, trim off the fat and underlying skin membrane. Cut into individual bone sections and turn the meat on its side.
Slice the meat into 1/8" to 1/4" slices working towards the bone. The meat is usually cut thinner in Korean restaurants, but if it is a bit thicker you can get it off with a little pink in the center. Aim for slices that are around 1.5" wide and about 2" long. Remove any excess hard fat.
To marinade the beef ribs, add all the ingredients into a sealable plastic bag or a bowl and combine well. Allow the beef to marinate in the refridgerator for at least an hour, preferably overnight to get the best results.
Shake up the bag full of beef and marinade once or twice during its stay in the refridgerator to ensure that the meat is coated fully so that it can take on all the flavours.
Bring your barbecue grill up to a medium-high temperature and place the meat on the griddle. With the lid off, cook for 2-3 minutes per side. Try to get the meat off when it is brown on the exterior and there is still just pink on the inside.
Garnish these succulent ribs with s sprinkle of chopped green onions, toasted sesame seeds, and a little orange zest, then wrap them up in a lettuce leaf and serve with rice.
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