Korean BBQ Beef | Korean Short Ribs Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be less salty.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave is often less expensive.

Rub short ribs down with toasted sesame oil, making sure to use dark sesame oil for flavor.

Rub brown sugar onto the short ribs for a nice sear and crunch when grilled.

In a bowl, add rice wine mirin, soy sauce, and brown sugar to create the marinade.

Add half an onion to the marinade.

Crush garlic and add it to the marinade.

Add gochujang to the marinade, which is a fermented chili paste made from soybeans and rice.

Add fresh ground black pepper to the marinade before blending.

Blend the marinade for about a minute until well combined.

Place short ribs into a gallon ziplock bag and pour in the marinade, ensuring they are evenly coated.

Marinate the short ribs for at least four hours, preferably overnight.

Heat a grill pan for 10 minutes until smoking hot.

Place marinated short ribs on the grill pan and cook for about three to four minutes on one side.

Flip the short ribs and cook for another three to four minutes on the other side, noting that the brown sugar may cause some char, which adds flavor.

Remove the short ribs from the pan and garnish with chopped green onions and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens