Grilled Korean Beef Short Ribs

Ingredients

• 2 pounds (900g) beef short ribs 2 pounds (900g) beef short ribs
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 2 tablespoons (30ml) sesame oil 2 tablespoons (30ml) sesame oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon (15g) brown sugar or honey 1 tablespoon (15g) brown sugar or honey
• 1 tablespoon (15g) grated ginger 1 tablespoon (15g) grated ginger
• 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
• 1 teaspoon (5g) black pepper 1 teaspoon (5g) black pepper
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 6g (Sugar: 4g)
• Protein: 32g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, sesame oil, garlic, brown sugar or honey, grated ginger, rice vinegar, and black pepper. Mix well until the sugar is dissolved.
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 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat. Remove the ribs from the marinade, allowing any excess marinade to drip off.
4. 4.
   Grill the ribs for about 4-5 minutes per side, or until they reach your desired level of doneness. Baste the ribs with the remaining marinade during grilling.
5. 5.
   Once cooked, transfer the ribs to a serving platter and sprinkle with sliced green onions and sesame seeds. Let them rest for a few minutes before serving to allow the juices to redistribute.

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.
• Mirin — If you don't have mirin, you can substitute it with a combination of rice vinegar and a pinch of sugar.
• Sesame Oil — Use toasted sesame oil for a more pronounced nutty flavor.
• Rice Vinegar — If rice vinegar is not available, apple cider vinegar can be used as a substitute.
• Beef Short Ribs — Look for well-marbled ribs with a good balance of meat and fat for the best flavor and tenderness.

Tips & Tricks

• For an extra burst of flavor, add a splash of pineapple juice or grated pear to the marinade.
• If grilling outdoors is not an option, you can also cook the ribs on a stovetop grill pan or broil them in the oven.
• To achieve a beautiful caramelized crust, brush the ribs with a thin layer of honey or brown sugar before grilling.
• Let the ribs rest for a few minutes after grilling to allow the juices to redistribute, resulting in a more tender and flavorful bite.
• Serve the Grilled Korean Beef Short Ribs with a side of steamed rice and a variety of banchan (Korean side dishes) for a complete and authentic Korean dining experience.

Serving advice

Serve the Grilled Korean Beef Short Ribs as the main course of a Korean-inspired meal. Place the ribs on a platter and garnish with sliced green onions and sesame seeds for an attractive presentation. Accompany the ribs with steamed rice and a selection of banchan (Korean side dishes) such as kimchi, pickled vegetables, and sesame spinach.

Presentation advice

Arrange the Grilled Korean Beef Short Ribs on a large platter, allowing the caramelized exterior to shine. Sprinkle the ribs with sliced green onions and sesame seeds for added visual appeal. Serve the dish alongside vibrant banchan (Korean side dishes) to create a colorful and enticing spread.