Saturday, September 12, 2015

Korean Style Grilled Beef Short Ribs

Whether in Seoul or suburban Chicago, you can always get these specialty ribs at Korean restaurants and Kevin and I very much enjoy them. Grocers that carry a good supply of Asian products usually have these in the meat case. The one's shown below are a little thicker than I typically get, but all do quite well on the grill.

Julian's Korean Short Ribs
Unlike American short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8-10 inches in length, lined on one side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill and when seasoned as I have recommended below, bring a taste of Korea to your table. Quite delicious!

Korean Short Ribs, Cut in Half
Today I'm making a smaller batch good for just the two of us for dinner but I'll give you the full recipe that feeds 6-8 easily. I don't measure the ingredients and you need not either. Just toss them in approximate quanties into a bowl and mix them together.

5 pounds Korean style beef short ribs

In the Marinade
1 cup soy sauce
1/2 cup water
1/4 cup vinegar
2 tablespoons sesame oil
1/2 cup honey
1 small onion, peeled and finely grated
3 garlic cloves, crushed or minced
1/4 teaspoon black pepper

2 green onions, thinly sliced (optional)

If using for a main course, keep pieces whole. If using as an appetizer, side or party dish, cut each piece in half or smaller as desired.

In a bowl, whisk together marinade ingredients. Transfer beef into a large zip locked freezer bag or two. Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours or overnight on a flat surface in the refrigerator. Turn the ribs several times during marination to ensure evening flavor distribution.

Heat grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, until cooked through and completely done, about 3 to 4 minutes per side. These are typically cooked completely so there is pink remaining. Garnish with thinly sliced green onions.

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