The end of another year causes self-evaluation as we look back at what has transpired, and newfound resilience as we look to what the next year may hold – more grillin’ baby! Kick off your new year’s celebration with New Year’s Korean Barbecued Beef Short Ribs. Featuring a simple sweet and salty marinade, and served with rice and Ssamjang, these short ribs are perfect for entertaining and celebrating.
Begin by marinating the short ribs in a combination of sugar, soy sauce, apple juice, sesame oil, garlic, and ginger for up to 12 hours. The marinade will season, tenderize, and moisten the meat so it is ready to be grilled over high heat without drying out. Grill over high heat for 4-5 minutes, flipping only once, and after resting cut around the bines with kitchen shears. Garnish with scallions, Korean chile threads, and toasted sesame seeds for added texture and a classic presentation. Serve with steamed rice, fresh lettuce leaves, and spicy Korean sauce to create delectable lettuce wraps balancing the warm meat and rice with crisp lettuce. So let’s bring in the new year the same way we closed the last one: grilling terrific food with friends and loved ones.
Korean Barbecued Beef Short Ribs Ingredients
For the short ribs
- 6 Tbs. granulated sugar
- 6 Tbs. soy sauce
- 6 Tbs. apple (or Asian pear) juice
- 1/4 cup Asian sesame oil
- 4 medium cloves garlic, smashed
- 4 tsp. finely grated peeled fresh ginger (from a 2-inch piece)
- Kosher salt and freshly ground black pepper
- 2 lb. 1/2-inch-thick, cross-cut, bone-in short ribs (flanken)
- Vegetable oil, as needed
- 1/4 cup thinly sliced scallions, both white and green parts (about 2 medium)
- Big pinch of Korean chile threads or 2 Tbs. thinly sliced fresh long red chiles
- 1 tsp. roasted sesame seeds
- 18 lettuce leaves (such as green or red leaf), washed and dried
- 4 cups cooked white rice, preferably short-grain
- Ssamjang (spicy Korean sauce)
Korean Barbecued Beef Short Ribs Directions
- Marinate the short ribs: In a large bowl, combine the sugar, soy sauce, apple juice, sesame oil, garlic, and ginger with a pinch of salt and pepper. Add the short ribs and, using your hands, massage the marinade into the meat. Cover and refrigerate for at least 2 and up to 12 hours.
- Grill the short ribs: Prepare a hot (450°F) charcoal or gas grill fire. Clean and lightly oil the grill grate.
- Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs, flipping once until done to your liking, about 4 minutes total for medium-rare. Transfer to a serving platter.
- To serve: Garnish the meat with the scallions, chile threads, and sesame seeds. Serve with the lettuce, rice, and Ssamjang, cutting the bones from the meat with kitchen shears before eating.
- To eat, put a small spoonful of rice inside a lettuce leaf, dab it with some sauce, and top with a piece of the beef. Wrap and eat.
Taken from FineCooking.com