Making Korean Short Ribs with Steven Raichlen

Prepare the marinade by combining chopped fresh ginger, garlic, and scallions in a bowl.

Add brown sugar and yellow kiwi fruit to the mixture, then pound these ingredients together to mash the kiwi.

Add gochujang (optional), rice wine or sake, sesame oil, soy sauce, and freshly ground black pepper to the bowl.

Whisk the marinade ingredients together until the sugar dissolves.

Butterfly the beef short ribs using a shoon boning knife by cutting it in half along the bone, gliding the knife along the top of the bone to within a quarter inch of the back, then gently folding it open.

Make another cut to within a quarter inch of the end and score the surface of the rib lightly to help it cook evenly.

Turn the rib over and score lightly in the opposite direction.

Repeat the butterflying and scoring process for the second rib.

Pour a little marinade into a baking dish, arrange the ribs in the dish, and pour more marinade on top.

Marinate the ribs in the refrigerator for four hours.

Fire up the gas grill and brush the grill grate clean, oiling it with an oiling cloth.

Skewer onion slices, garlic, and green onions for grilling, then brush them with sesame oil and season with coarse sea salt and freshly ground black pepper.

Arrange the green onions on the grill, followed by the garlic kebabs and sliced onion.

Grill the vegetables for roughly three to five minutes per side, turning the garlic as needed.

Lay the marinated beef ribs on the hot grill and grill until sizzling and browned on the bottom, then turn and grill the other side the same way.

Transfer the grilled short ribs to a wire rack to keep them from getting soggy.

Arrange the grilled garlic on the platter with the short ribs, sprinkle with toasted sesame seeds and thinly slivered scallions.

Serve with a spoonful of rice, green onion, onion, garlic, kimchi, and cut the beef into bite-sized pieces with scissors for easy eating.

Equipment Needed

Spice Level: