Korean BBQ Short Ribs
Korean BBQ Short Ribs
"This is an easy way to make Korean BBQ. You can also substitute chicken breast, steak or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you can add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time. I highly recommend the BBQ though"
Ingredients
3/4 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons Vegetable oil
2 tablespoons Kecap (Thai Ketchup)
2 tablespoons Fish sauce
1/4 cup dark brown sugar
1 tablespoon black pepper
1 tablespoons sesame oil
4 cloves minced garlic
1/8 cup minced ginger
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
Directions
Pour soy sauce, Kecap, fish sauce and vinegar into a large, non-metallic bowl. Whisk in brown sugar, pepper, sesame oil, garlic, and ginger until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 24 hours.
Preheat an BBQ for high heat; the hotter the better.
Cook on preheated grill and use the marinade for basting; 2 to 4 minutes per side.
Always .buy a few more then you think you will eat because you will eat them all... ENJOY!!
Korean BBQ Short Ribs"This is an easy way to make Korean BBQ ribs. You can also substitute chicken breast, steak or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you can add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time. I highly recommend the BBQ though"
Ingredients
- 1 cup soy sauce
- 6 tablespoons rice vinegar
- 6 tablespoons Vegetable oil
- 1 1/2 tablespoons Kecap (Thai Ketchup)
- 2 1/4 tablespoons Fish sauce
- 1 1/2 tablespoon dark brown sugar
- 3/4 teaspoon black pepper
- 1 1/2 tablespoons sesame oil
- 9 cloves minced garlic
- 3 tablespoon minced ginger
- 3-6 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
Directions
Pour soy sauce, Kecap, fish sauce and vinegar into a large, non-metallic bowl. Whisk in brown sugar, pepper, sesame oil, garlic, and ginger until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 24 hours.
Preheat an BBQ for high heat; the hotter the better.Cook on preheated grill and use the marinade for basting; 2 to 4 minutes per side.
Always buy a few more then you think you will eat because you will eat them all... ENJOY!!