Korean Barbecued Short Ribs

Korean Barbecued Short Ribs
Korean Barbecued Short Ribs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds Korean-style beef short ribs

  • 1

    teaspoon cornstarch dissolved in

  • 2

    teaspoons water

  • MARINADE:

  • 2

    green onions, including tops finely chopped

  • 2

    tablespoons minced garlic

  • 1

    tablespoon minced ginger

  • 4

    teaspoons toasted sesame seeds crushed

  • 1/2

    cup chicken broth

  • 1/3

    cup soy sauce

  • 1/4

    cup dry sherry or Chinese rice wine

  • 2

    tablespoons sugar

  • 1/4

    teaspoon freshly-ground white pepper

Directions

Combine the marinade ingredients in a large bowl. Add the ribs, stir to coat, cover, and refrigerate for 6 hours or overnight. Lift the ribs from the marinade and drain them briefly; reserve the marinade. Place the ribs on a greased grill 3 to 4 inches above a solid bed of low-glowing coals (or place them 2 to 3 inches below the heat on a rack in a broiler pan). Cook, turning once, until done to your liking, 3 minutes per side for medium-rare. Meanwhile, bring the leftover marinade to a boil in a small saucepan. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Transfer the ribs to a serving platter, pour the sauce over the ribs, and serve. This recipe yields 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: