Korean-Style Beef Short Ribs
Makes 4 to 6 servings
1 cup soy sauce
1/2 cup firmly packed light brown sugar
2 tablespoons ketchup
1/4 cup minced garlic (about 12 cloves)
1/4 cup minced fresh ginger (3- to 4-inch piece)
1/4 cup rice vinegar
1/4 cup dark sesame oil
1/4 cup Asian chili paste (such as sambal oelek or Sriracha)
2 bunches green onions, thinly sliced
4 pounds flanken-cut beef short ribs
In a bowl, whisk together the soy sauce, brown sugar, ketchup, garlic,
ginger, vinegar, sesame oil, chili paste and green onions. Pour marinade
over the short ribs, making sure to coat all the ribs. Let marinate for at
least two hours, but preferably overnight. To cook the ribs, remove them
from the marinade and shake off any excess. Place the ribs on a well-oiled
grill and cook 1 to 2 minutes on each side. Remove from the grill and
serve immediately, with traditional accompaniments such as lettuce wraps,
steamed rice, kimchi and bean sprouts.
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