Korean Barbecued Short Ribs Recipe - Cooking Index
Korean Barbecued Short Ribs Recipe - Cooking Index
This dish is succulent and tasty; it's always my choice when I eat out at a Korean restaurant. If your market does not display Korean-style short ribs, ask for them by their other name, flanken ribs. This refers to beef ribs which have been sawed across the bone to make 1/4-inch-thick strips about 6 inches long. If you can't find this cut, use any thin strips of tender beef.
Type: Meat| 2 lbs | 908g / 32oz | Korean-style beef short ribs |
| 1 teaspoon | 5ml | Cornstarch - dissolved in |
| 2 teaspoons | 10ml | Water |
| Marinade | ||
| 2 | Green onions, including tops - finely chopped | |
| 2 tablespoons | 30ml | Minced garlic |
| 1 tablespoon | 15ml | Minced ginger |
| 4 teaspoons | 20ml | Toasted sesame seeds - crushed |
| 1/2 cup | 118ml | Chicken broth |
| 1/3 cup | 78ml | Soy sauce |
| 1/4 cup | 59ml | Dry sherry or Chinese rice wine |
| 2 tablespoons | 30ml | Sugar |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
Combine the marinade ingredients in a large bowl. Add the ribs, stir to coat, cover, and refrigerate for 6 hours or overnight.
Lift the ribs from the marinade and drain them briefly; reserve the marinade. Place the ribs on a greased grill 3 to 4 inches above a solid bed of low-glowing coals (or place them 2 to 3 inches below the heat on a rack in a broiler pan). Cook, turning once, until done to your liking, 3 minutes per side for medium-rare. Meanwhile, bring the leftover marinade to a boil in a small saucepan. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Transfer the ribs to a serving platter, pour the sauce over the ribs, and serve.
This recipe yields 4 servings.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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