As most of you know my all-time favorite food other than a nice roast chicken. Is Barbecue and Korean barbecue short ribs are they way to my heart. As growing up a military brat and also world traveled. Our long time family friends gave my mother a recipe similar to this one. So have a great weekend and barbecue Korean style!
5 pounds Korean style beef short ribs
1 cup brown sugar, packed
1 cup Kikkoman soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 tablespoon Gochujang red pepper paste
4 tablespoons minced garlic
2 tablespoons Kikkoman dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)
Watch how to make this recipe.
Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired.