Description
This is an authentic Korean beef rib recipe, not the Americanized version. This is super easy and a crowd pleaser. This is for 4 pounds of ribs. I find 2 tablespoons of honey is perfect for a not-so-sweet rib. This gives you the perfect amount of tanginess. However, if you like it sweeter you can add up to 3 tablespoons.
Ingredients
- 4 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
- ½ cup reduced-sodium soy sauce
- ½ cup white sugar
- 2 tablespoons honey
- 2 tablespoons minced garlic
- 2 tablespoons ground black pepper
- 3 tablespoons water
- 1 tablespoon Asian (toasted) sesame oil
- 1 ½ tablespoons Asian plum wine
Instructions
- Wash the ribs
- removing any stray bits of bone
- and allow to drain for 30 minutes.
- Whisk together the soy sauce
- sugar
- honey
- garlic
- pepper
- water
- sesame oil
- and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade
- squeeze all the air out of the bag
- zip it up
- and refrigerate at least 24 hours.
- The next day
- remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
- Preheat an outdoor grill for medium-high heat
- and lightly oil the grate. Grill the ribs until browned and no longer pink inside
- 4 to 6 minutes per side.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 day
Servings: 6