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Author Notes: You don't post a picture of flanken cut short ribs and not expect a Korean BBQ recipe :) Actually, I was tinkering with a braised short rib recipe, but didn't have enough time to experiment, so I decided to go with the basic Korean Kalbi. It's simple and quick on the grill. What the recipe lacks in cooking time is made up in marinating time. I like to serve it with hot rice, flavored seaweed, and kimchi. - edamame2003 —edamame2003
Food52 Review: Fans of Korean barbecue, rejoice! Edamame2003 is here to show you how to make the real deal without a lot of sweat. The two-stage marinade -- featuring sake, pear or apple juice, Tamari, garlic and sesame, among other things -- is delightfully simple. After an overnight soak, the short ribs, sliced thin, cook in no time. Broiling worked well for us; despite the high heat, the meat still emerged tender and flavorful due to the long marinating time. The flavor is sweet, salty, a little boozy and a little nutty -- who could ask for more? – A&M —The Editors
- 1 pound beef short ribs, cut against the bone, lengthwise. 1/8 - 1/4 inch thick
- 1/2 cup sake
- 1/2 cup asian pear juice (or apple juice)
- 1/2 cup Tamari (or soy sauce)
- 1/8 cup honey powder or brown sugar
- 4 cloves garlic, crushed
- 1/8 cup sesame oil
- 2 tablespoons sesame seeds
- 1/4 cup chopped green onion
- black pepper to taste
- lay out the ribs in a single layer and pour sake and juice evenly over each rib. Turn over and do the same. Cover or place in a ziploc and marinate for at least 2 hours.
- Mix the remaining ingredients and pour into the ziploc with the ribs.
- Lay the bag of ribs as flat as possible so that the ribs can marinate evenly. Leave in the fridge at least overnight. (Sometimes I freeze the bags of ribs and defrost when I want to eat them).
- Grill on medium heat, turning once. Or you can broil in the oven on both sides.
- Your Best Short Ribs Contest Finalist!