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Author Notes: This is my mom's version of yakiniku-- a kind of "Japanized" Korean BBQ marinade. It is a favorite in our house, even with the little people (including my 3-yr old who is not a big meat eater). It's very easy to put together if you have all the ingredients on hand, and to me, it's the perfect combination of sweet, salty, and spicy. My mom always uses regular white sugar for the marinade, but lately I've used coconut palm sugar, which works great as well. I feel the amount of gochujang is just right to give it that little kick but not cause complaints from our kiddos, but if you prefer more heat, feel free to add more. This recipe is also great for a party since it can easily be doubled/tripled/etc. —bugawa
- 1 pound boneless short ribs
- Trim your ribs of excessive fat and slice against the grain into 1/3-1/2" thick strips.
- 1-2 green onions, chopped (light and green parts)
- 1 tablespoon roasted white sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon red miso
- 1 teaspoon gochujang (Korean fermented hot pepper paste)
- Mix all the marinade ingredients together in a medium bowl. Add the beef strips to the bowl, rub them down with the sauce mix, and marinate overnight.
- Lay the strips of beef on the hottest part of your grill and cook for 3-4 min per side, or until browned (but not charred!). Serve with hot rice and/or lettuce leaves.
- This recipe was entered in the contest for Your Best Barbecue
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7 food-filled honeymoons.
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