Dear Korean-style marinated beef short ribs,
You hold a very special place in my heart. I remember just like it was yesterday when I walked into the Korean BBQ spot in NYC’s Koreatown for the first time and watched you get tenderly cooked on our table-top grill by our waitress.
You smelled fantastic. You looked great–all caramelized and juicy-looking. And then I tasted you. WOW. Salty, moist, spicy, umami, sweet, chewy–all the right things.
I will continue to make you at home, respecting your deliciousness. I will eat you alone, with rice or maybe even cradle you in a piece of romaine lettuce.
Thank you for being a friend.
- 2 lbs beef short ribs (“flanken-style”–cut across the rib bones)
- 1/4 cup brown sugar
- 4 cloves garlic
- 1/4 cup onion, diced
- 2 scallions, sliced thin
- 1 tbsp fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 1 tbsp sesame oil
- 3 tbsp rice wine vinegar
- 2 tsp black pepper, freshly ground
- 1 tbsp gochujang
- 1 tbsp maple syrup
- 1/4 cup water
- Combine all ingredients, except the short ribs (duh) and scallions, in a blender until well combined.
- Cover the ribs with the marinade and scallions. If you would like some of the marinade for dipping later, reserve 1/2 cup prior to adding to the raw meat.
- Marinate at least 4 hours or overnight.
- Preheat a grill (if you don’t have a grill you can use a cast iron skillet) to medium-high heat. Grill the short ribs until both sides have a nice char and caramelization, about 4-5 minutes. If you have to cook the short ribs stove-top and want additional caramelization, you can place the short ribs under a broiler for 2-3 minutes.
- Serve on their own, with rice, miso, pickled vegetables or with romaine lettuce leaves.
Note: In general, it is difficult to find short-ribs cut this way at traditional supermarkets. You can find this type of short rib-cut at an Asian Market or, alternatively, you can ask your butcher to cut the short ribs in this “flanken” style.