Korean Beef Short Ribs
Do you remember your first Korean BBQ experience at a restaurant? My first experience is ingrained in my memory because of two things. One, my first taste of Korean BBQ was simply amazing. Like wow! All these flavors of sweetness, saltiness, spiciness and smokiness. Two, you don’t realize how much you smell like the food you just ate. And, I don’t know about you but I am always stuffed to the brim when I leave and smelling it on the drive home just drives me nuts - haha.
Korean short ribs is one of those things that I often make at home. It’s incredibly easy and the family goes crazy over it. Sure, you can buy a bottle of marinade at the store but it’s so easy to make at home. And, it means you don’t have another bottle taking up space in the fridge. I don’t know about you but I am always trying to make room in my fridge for everything I’m cooking.
Korean Beef Short Ribs
- 1/4 of an onion
- 3 garlic cloves
- 1/4 of an apple or asian pear
- 1 inch piece of ginger
- 6 tbsps soy sauce
- 1 tbsp dark soy sauce
- 2 1/2 tbsp dark brown sugar
- 2 tsp rice wine
- 2-3 lbs Korean short ribs
Make the marinade
- To make the marinade, add all of the ingredients to a blender and blend until smooth. It is ready to be used after blending.
Preparing the short ribs
- I never wash meat but I do make an exception for Korean short ribs. When the ribs are cut across the bone, it creates a lot bone dust and bits of bone fragments are left on the meat. I always wash and scrub the meat under running water. This is a very important step because if you don’t do this, you will find the short ribs gritty after cooking. No one likes to eat bone dust covered meat. Trust me on this one.
- After washing, transfer the ribs to a dish and pour the marinade all over. Massage it into the ribs and allow the marinate for a few hours or overnight.
- The best way to cook these is to grill them. The short ribs are pretty thin and can cook fairly quickly over the BBQ. But, you can easily broil this in the oven with excellent results which is what I do most of the time. Turn on the hood fan because it will be a bit smoky. Set the broiler setting to high and move the oven rack to the highest position. Take a baking sheet and layer 2 pieces of foil over it. Place the ribs down on a single layer and broil for about 5 minutes per side until it reaches the level of char you like. Watch them closely because they will burn easily due to the sugar in the marinade.