Grilled Korean Short Ribs
These beef short ribs are marinated overnight in Asian spices, then grilled and re-coated with reserved marinade. Make the dish into a complete meal by serving with kimchee and sesame spinach.
1 cup soy sauce
1⁄2 cup sweet rice wine or sherry
1⁄2 cup brown sugar
1⁄4 cup rice wine vinegar
1⁄4 cup sesame oil
1⁄4 cup minced, peeled ginger
1⁄4 cup chopped garlic
1 tsp. ground black pepper
5 lb. beef short ribs
Steamed spinach with sesame seeds
Kimchee (spicy pickled cabbage)
1. Whisk together soy sauce, wine, sugar, vinegar, sesame oil, ginger, garlic and pepper. Pour mixture into hotel pan or heavy plastic bag; add ribs, coating evenly with marinade. Refrigerate 24 hours in marinade.
2. Drain ribs, reserving marinade. Grill ribs to order 6-8 minutes per side, or until medium-rare.
3. Boil marinade 5 minutes until slightly reduced. Serve over ribs. Accompany with sesame spinach and kimchee.