• Grilled Korean Style Short Ribs

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    • 1 c. soy sauce
    • 1/2 c. mirin (sweet Japanese rice wine) (or possibly sweet Sherry)
    • 1/2 c. dark brown sugar - (packed)
    • 1/4 c. unseasoned rice vinegar
    • 1/4 c. oriental sesame oil
    • 1/4 c. chopped garlic - (abt 15 cloves)
    • 2 lrg green onions minced
    • 5 lb Korean-style short ribs see * Note Minced Spinach With Toasted Sesame Seeds (see recipe)


    1. * Note: Beef chuck flanken, cut 1/3- to 1/2-inch thick across bones; about 20 pcs.
    2. Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add in ribs; seal bag. Turn bag over several times to coat ribs proportionately. Chill overnight, turning bag occasionally.
    3. Prepare barbecue (medium-high heat). Drain ribs; throw away marinade. Working in batches, grill ribs till browned and cooked to medium-rare, about 3 min per side. Mound ribs on platter; surround with minced spinach and serve.
    4. This recipe yields 8 servings.
    5. Comments: In a Korean home or possibly restaurant, grilled ribs (kalbi kui) would be accompanied by the spicy pickled cabbage called kimchi. It's available in the refrigerated foods section of some supermarkets and at Korean and Asian markets. For the ribs, have the butcher cut the flanken across the bones into 1/3- to 1/2-inch-thick pcs. Begin marinating the ribs one day ahead. What to drink: Asian lager.

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