Korean Short Rib Kebabs

By jeaninemg

Ingredients

• Ingredients
• 3 tablespoons soy sauce
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon packed light-brown sugar
• 1 teaspoon Worcestershire sauce
• 1 tablespoon unsweetened apple juice
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon sesame seeds
• 1 teaspoon minced garlic
• 2 tablespoons thinly sliced scallions
• 1 1/2 pounds boneless Korean-style flanken short ribs, 1/4 inch thick (sold at Asian markets)
• Kimchi, for serving
• Steamed rice, for serving
• Bibb lettuce, for serving

Preparation

Step 1

Combine soy sauce, vinegar, sugar, Worcestershire sauce, juice, ginger, sesame seeds, garlic, and scallions in a shallow dish. Add ribs. Cover, and refrigerate at least 8 hours.

Preheat grill to medium-high. Thread meat onto skewers, and grill until cooked through, 1 to 3 minutes per side. Serve with kimchi, rice, and lettuce.