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Author Notes: These spicy Korean barbecue style short ribs are perfect for summertime grilling. —Cara Nicoletti
Serves 4 to 5
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup rice wine vinegar
- 1/2 cup sesame oil
- 1/4 cup packed dark brown sugar
- 2 tablespoons garlic paste
- 1 tablespoon grated fresh ginger
- 1/4 cup minced scallions
- 1 teaspoon red pepper flakes
- 5 pounds kalbi-style short-ribs
- Whisk all of your marinade ingredients together (everything except the short ribs). Place short ribs in a large ziplock bag and pour marinade over them, making sure to coat all of the ribs. Allow them to marinate overnight.
- The next day, pat the ribs dry to avoid flare-ups. Grill them over high heat for 2 minutes on each side. You can also cook them in a super-hot pan, or stick them under the broiler for 1 to 2 minutes on each side.
- This recipe is a Community Pick!
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