Ingredients
- 5 pounds Korean style beef short ribs*
- 1 cup brown sugar, packed
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup mirin (grain wine)
- 1 small onion, peeled and finely grated
- 1 small Asian pear, peeled and finely grated
- 4 tablespoons minced garlic clove
- two tablespoons dark sesame oil
- 1/4 teaspoon pepper
- 2 eco-friendly onions, thinly sliced (optional)
- Preparation:
Directions
Sprinkle brown sugar over beef and blend well to evenly coat. Let spend time at 70 degrees for ten minutes in planning marinade. Inside a bowl, whisk together remaining ingredients. Transfer beef right into a large sealable freezer bag (you might need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several occasions to make sure beef is also coated. Refrigerate not less than 4 hrs but preferably overnight.
Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to preferred doneness, about three or four minutes per side. Garnish with thinly sliced eco-friendly onions. if preferred. Serve whole pieces like a primary course or reduce smaller sized pieces, using kitchen shears, for any starter or party nibble.
* NOTE: Korean-style short ribs are available for the most part Asian markets. The cut, also referred to as "flanken ," describes a strip of beef cut over the bone in the chuck finish from the short ribs. Unlike American and European-style short ribs. including a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise over the rib bones. It makes sense a skinny strip of meat, 8 to10 inches long, lined on 1 affiliate with 1/2-inch thick rib bones. The skinny slices alllow for fast cooking around the grill .
A viewer, who might not be an expert prepare, provided this recipe. The Meals Network Kitchens chefs haven't tested this recipe and for that reason, we can't make representation regarding the results.
Recipe thanks to Judiaann Woo