YIELDS:
4-5 servings
PREP TIME:
10 hours 20 mins
COOK TIME:
0 hours 10 mins
TOTAL TIME:
10 hours 30 mins
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ingredients
2 Lbs. Flanken-cut beef short ribs
1/4 Cup Sake
4 Tbsp. Granulated sugar
1/2 Cup Soy sauce, low sodium
3 Scallions (white and light green separate from dark green), chopped
4 Garlic cloves, finely chopped
2 Tbsp. Dark brown sugar
1/2 Tsp. Sesame oil
1 Cup water
1 Tbsp. Canola oil
1 Tbsp. Sesame Seeds
Freshly ground black pepper
DIRECTIONS
1. Place ribs on a large baking sheet. Stir together sake and granulated sugar to make a thick mixture (a little thinner than paste) and pour on both sides of ribs. Rub it in. Let that sit for 15 minutes.
2. Meanwhile, stir together soy sauce, scallions, garlic, brown sugar, and sesame oil in a large bowl. Add water and stir until sugar dissolves. Stir in the canola oil and pepper. Place the ribs in a large zip lock baggie and pour the mixture over ribs, turn to coat evenly. Seal the bag and place in the fridge overnight. Turn a couple of time throughout the marinating time to make sure the ribs are well coated in the marinade. Return ribs to room temperature before cooking. (About 30 minutes) Discard the marinade.
3. These ribs can be grilled right on the BBQ for about 2 minutes on each side over direct heat and then moved to a part of the grill that has no direct heat and can cook for an additional 5 minutes with the grill top down. You can also cook these on a grill pan on your stove or preheat the broiler in your oven with the oven rack about 3 inches from the heat. I put the ribs on a tinfoil lined baking sheet sprayed with cooking oil to prevent sticking and make it easier to clean up. Broil ribs until browned and ribs reach desired degree of doneness. (2 to 3 minutes per side for medium) Garnish with the sesame seeds and chopped dark green scallions.
NOTE: My grilled Korean short ribs are easy to make and oh so good. Remember that you have to marinate the ribs overnight. I prep them the night before and then grill them up the following afternoon or evening so I’m usually marinating them for 24 hours but 8-10 is just fine.
Just place the ribs on a large baking sheet and pour on your mixture of sake and sugar. Rub it into the meat and let it sit for about 15 minutes.
In a bowl, you’ll be mixing together the soy sauce, scallions, garlic, brown sugar, and sesame oil. Add water and stir it until the sugar dissolve. Add the canola oil and pepper. Put your ribs in a large plastic, zip lock bag and pour in the marinade. Close the bag and put in the fridge overnight. I’ll turn it several times during that time to make sure the meat is well coated on all sides. Remember to take the bag out of the fridge about 30 minutes before you are ready to cook it. You want the meat at room temperature for even cooking. Discard the marinade.
I love this recipe because you can cook the ribs several ways. Cook on an outdoor grill over direct heat for about two minutes on each side to get a hard sear, then move to indirect heat for another five minutes with the grill top down to create an oven. You can also cook these on a grill pan on your stove top or even easier, cook on a baking sheet right under the broiler in your oven. If you use this method, cover the baking sheet with tin foil and spray well with cooking spray for easy cleanup. It will take just 2-3 minutes on each side for medium doneness.
To finish (no matter which method you’ve used), sprinkle with the green onions and sesame seeds. So easy and so good.
They are thin so they are easier to pick up and enjoy. They are also easy to cut if that is your preference. I like to serve them with my Korean Vegetable Pancakes. Some grilled veggies can round out the meal. I love grilled baby bok choy or broccoli with this. Traditionally, you would serve my easy kimchi on the side as well. Since you are marinating with Sake, I say serve that along with beer and bottled water. There are a few well known Korean beers on the market that would go great with this. Both Hite and Cass Fresh are really good. Give them a try and enjoy.
If you are looking for other Asian inspired recipes, be sure to try my:
