Korean-Style Beef Short Ribs
The combination of Shaoxing wine, soy sauce and gochujang chili paste in this recipe will take your taste buds on a trip to Korea!
TOTAL TIME:1 day
- 4 lb. flanken-cut short ribs
- â…“ cup Shaoxing wine
- â…“ cup soy sauce
- â…“ cup Demerara sugar
- 6 cloves garlic
- 3 tsp. gochujang (Korean chili paste) or Sriracha sauce
- 1 Tbsp. sesame oil
- 1 piece ginger, 1Â˝â€ť long, peeled
- 1 tart apple, cored and quartered
- 1 bunch scallions, chopped
- 1 Tbsp. sesame seeds
- Ssamjang (spicy soy paste), optional
- Kimchi (optional)
Pat the short ribs dry with a paper towel and lay them in a glass dish. Puree the wine, soy sauce, sugar, garlic, gochujang, sesame oil, ginger and apple until smooth.
Stir the scallions into the puree and pour it over the short ribs. Turn the short ribs over a couple of times to coat them. Cover the dish with plastic wrap.
Marinate the short ribs for 2-12 hours. Heat the grill to medium-high.
Grill the short ribs for 2-3 minutes on each side. Serve immediately with Ssamjang and kimchi. If you want to add a starch, go with simple steamed rice.
The combination of Shaoxing wine, soy sauce and gochujang chili paste in this recipe will take your taste buds on a trip to Korea! You can make this dish using English-cut short ribs, too. Butterfly the English cuts by slicing them down the center lengthwise into long strips. If you can't find sesame powder, make your own by grinding toasted sesame seeds in a spice grinder.