This was my first time making this, it’s also known as ” kalbi”.
Simple recipe but I made a few substitutions:
3 pounds short ribs (there was an asian market that had thin sliced beef short ribs, perfect for this recipe)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup rice wine (I had rice vinegar, so I used that instead)
1 medium onion, peeled and quartered
1 tablespoon sesame oil
8 garlic cloves, peeled
2 teaspoons sesame seeds
2 teaspoons black pepper
Chunk of ginger (I used a teaspoon of ground ginger)
*Also required was: cayenne, small Asian pear and I didn’t have those available so I opted those out.
Rince short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl mix together soy sauce, brown sugar, rice wine/rice vinegar, sesame oil, black pepper.
Put onion, garlic and ginger in a food processor. I ALL ingredients in a bowl and mixed together. I wasn’t able to locate our blender (we moved into our new home 2 weeks ago), so I skipped the puree’.
Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours or overnight. I marinated it for about 4 hours, in between I turned the meat over making sure it was thoroughly marinated.
Bring to room temperature, drain and discard marinade. Cook short ribs on broil HIGH 2 minutes on each side. Cook an extra 2 minutes, watching carefully to now over cook the meat. Serve with vegetables and steam rice.
It came out juicy, tender and delicious, just like how it is cooked in the restaurants. Cooking this at home, gives me the control on how I want the meat cooked. Sometimes the short ribs can be tough and rubbery.