Grilled Korean Beef Ribs

Ingredients

• 1.5 kg (3.3 lbs) beef short ribs 1.5 kg (3.3 lbs) beef short ribs
• 1 cup (240 ml) soy sauce 1 cup (240 ml) soy sauce
• 1/2 cup (120 ml) honey 1/2 cup (120 ml) honey
• 1/4 cup (60 ml) sesame oil 1/4 cup (60 ml) sesame oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 green onions, chopped 2 green onions, chopped
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon toasted sesame seeds (for garnish) 1 teaspoon toasted sesame seeds (for garnish)

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 20g (Sugar: 16g)
• Protein: 38g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, brown sugar, chopped green onions, and black pepper. Mix well to create the marinade.
2. 2.
   Place the beef short ribs in a large resealable bag or a shallow dish. Pour the marinade over the ribs, ensuring they are fully coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the ribs from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.
5. 5.
   Grill the ribs for about 4-5 minutes per side, basting with the reserved marinade occasionally, until they are cooked to your desired level of doneness.
6. 6.
   Once cooked, remove the ribs from the grill and let them rest for a few minutes.
7. 7.
   Sprinkle the ribs with toasted sesame seeds for garnish.
8. 8.
   Serve the Grilled Korean Beef Ribs hot and enjoy!

Treat your ingredients with care...

• Soy Sauce — Opt for low-sodium soy sauce if you prefer to reduce the overall sodium content of the dish.
• Honey — If you prefer a less sweet marinade, you can reduce the amount of honey or substitute it with maple syrup.
• Sesame Oil — Use toasted sesame oil for a more intense nutty flavor.
• Rice Vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Beef Short Ribs — Look for well-marbled ribs for the best flavor and tenderness.

Tips & Tricks

• For extra tenderness, you can marinate the ribs for up to 24 hours.
• If you don't have access to a grill, you can also cook the ribs in the oven at 180°C (350°F) for about 25-30 minutes.
• Serve the Grilled Korean Beef Ribs with steamed rice and a side of kimchi for a complete Korean dining experience.
• If you prefer a spicier kick, add a teaspoon of gochujang (Korean chili paste) to the marinade.
• Leftover ribs can be stored in the refrigerator for up to 3 days and reheated in the oven or on a stovetop.

Serving advice

Serve the Grilled Korean Beef Ribs as the main course of a Korean-inspired meal. Garnish with additional chopped green onions and toasted sesame seeds for an extra touch of freshness and flavor.

Presentation advice

Arrange the Grilled Korean Beef Ribs on a platter, allowing the caramelized glaze to glisten in the light. Sprinkle with toasted sesame seeds and garnish with a few sprigs of fresh cilantro for an elegant touch.