| Servings | Serves |
Ingredients
- 2 pounds Beef Short Ribs flanken-style or English cut
- 1/4 cup Soy Sauce
- 1/4 cup Rice Vinegar
- 2 tablespoons Sesame Oil
- 3 tablespoons Gochujang Korean chili paste
- 2 tablespoons Honey or brown sugar
- 2 tablespoons Garlic Cloves minced
- 1 tablespoon Fresh Ginger grated
- 1/2 teaspoon Black Pepper
- 2 Green Onions chopped (for garnish)
- 1 tablespoon Sesame Seeds for garnish
Ingredients
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Instructions
Marinate the Short Ribs:
- In a large mixing bowl, combine the soy sauce, rice vinegar, sesame oil, 2 tablespoons of gochujang, honey or brown sugar, garlic, ginger, and black pepper.
- Add the beef short ribs to the marinade, making sure each piece is coated well. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat the Grill:
- Preheat your grill to medium-high heat. Alternatively, you can use a grill pan on the stovetop or broil in the oven.
Make the Gochujang Glaze:
- In a small saucepan, mix the remaining 1 tablespoon of gochujang with a splash of soy sauce and honey. Simmer over low heat for 2-3 minutes until it thickens into a glaze. Set aside.
Grill the Ribs:
- Remove the short ribs from the marinade and let excess liquid drip off. Grill the ribs for about 3-4 minutes per side, or until they are nicely charred and cooked to your desired doneness.
Brush with Gochujang Glaze:
- In the last minute of grilling, brush the gochujang glaze over the short ribs to add a sticky, spicy finish.
Serve:
- Transfer the grilled short ribs to a serving plate. Sprinkle with chopped green onions and sesame seeds. Serve with steamed rice, kimchi, and fresh lettuce leaves for wrapping.
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