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Recipes from Chef Steve

Korean Short Ribs

Ingredients

3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions

Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
Preheat an outdoor grill for medium-high heat.
Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Notes from Chef Steve

"This cut of meat (short ribs) must be ordered from the meat section of most supermarkets. The ribs must be cut by the butcher across the bone for this style of ribs, as this allows the meat to absorb the marinade easily and results in that the cooking is very quick on the grill"

"An alternative to the recipe would be to add a spicy sesame oil, which is available at most Asian markets, instead of a normal sesame oil."

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