Servings:6
Grilled short ribs are one of the most popular dishes in a Korean barbecue. Their marinade, redolent of garlic, soy, sugar, and sesame, infuses the meat with incredible flavor. The longer you marinate the ribs, the better they’ll taste; overnight is best. Asian pear is a common addition to the marinade, but apple is easier to find.
betway电子竞技俱乐部
For the short ribs
- 6 Tbs. granulated sugar
- 6 Tbs. soy sauce
- 6 Tbs. apple (or Asian pear) juice
- 1/4 cup Asian sesame oil
- 4 medium cloves garlic, smashed
- 4 tsp. finely grated peeled fresh ginger (from a 2-inch piece)
- Kosher salt and freshly ground black pepper
- 2 lb. 1/2-inch-thick, cross-cut, bone-in short ribs (flanken)
- Vegetable oil, as needed
For serving
- 1/4 cup thinly sliced scallions, both white and green parts (about 2 medium)
- Big pinch of Korean chile threads or 2 Tbs. thinly sliced fresh long red chiles
- 1 tsp. roasted sesame seeds
- 18 lettuce leaves (such as green or red leaf), washed and dried
- 4 cups cooked white rice, preferably short-grain
- Ssamjang
Nutritional Information
- Calories (kcal) : 410
- Fat Calories (kcal): 130
- Fat (g): 14
- Saturated Fat (g): 4
- Polyunsaturated Fat (g): 3
- Monounsaturated Fat (g): 6
- Cholesterol (mg): 35
- Sodium (mg): 810
- Carbohydrates (g): 47
- Fiber (g): 3
- Protein (g): 21
Preparation
Marinate the short ribs
- In a large bowl, combine the sugar, soy sauce, apple juice, sesame oil, garlic, and ginger with a pinch of salt and pepper. Add the short ribs and, using your hands, massage the marinade into the meat. Cover and refrigerate for at least 2 and up to 12 hours.
Grill the short ribs
- Prepare a hot (450°F) charcoal or gas grill fire. Clean and lightly oil the grill grate.
- Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs, flipping once, until done to your liking, about 4 minutes total for medium rare. Transfer to a serving platter.
To serve
- 配菜肉和葱,智利线程, and sesame seeds. Serve with the lettuce, rice, and Ssamjang, cutting the bones from the meat with kitchen shears before eating.
- To eat, put a small spoonful of rice inside a lettuce leaf, dab it with some sauce, and top with a piece of the beef. Wrap and eat.
Serve with your choice ofbanchan(side dishes), such asKorean Spinach,Lightly Pickled Radish,Korean Bean Sprouts (Kong Namul),Spicy Scallion Salad, orQuick Cucumber Kimchi.
Ingredient Spotlight
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IN THIS RECIPEBeef Short Ribs
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IN THIS RECIPEApple Juice
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (5 reviews)
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user-33410| 08/01/2021If you live near a good Asian or Latin American market you are likely to find flanken ribs there, fresh and probably not too expensive. This is a great recipe. I cut down the sugar some.
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paintmonger| 06/14/2020
This is sooooo good and very easy to make. In my town it’s hard to find flanken style ribs so I just call the grocery store the day before to order them.
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