Sweet-and-Salty Korean Barbecued Short Ribs

By lorik

Ingredients

• 1 small onion, coarsely chopped
• 4 scallions, coarsely chopped
• 1/2 cup peeled garlic cloves
• 1 cup soy sauce
• 1 cup fresh orange juice
• 1/2 cup mirin
• 1/2 cup toasted sesame oil
• 1/4 cup sugar
• 2 tablespoons toasted sesame seeds
• 3 pounds thinly sliced bone-in beef short ribs (kalbi or flanken-style)
• Vegetable oil, for brushing
• Steamed white rice, macaroni salad and kimchi, for serving (optional)

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a blender, puree the onion, scallions, garlic, soy sauce, orange juice, mirin, sesame oil, sugar and sesame seeds until smooth. Transfer the marinade to a large baking dish. Add the short ribs and turn to coat. Cover and refrigerate overnight. Bring the short ribs to room temperature before cooking.

Preheat the oven to 200. Light a grill or preheat a grill pan and brush with vegetable oil. Working in batches, grill the short ribs over high heat, turning once, until nicely browned and charred in spots, about 2 minutes per side. Transfer the ribs to a rimmed baking sheet and keep warm in the oven while you grill the remaining ribs. Serve the ribs with rice, macaroni salad and kimchi.