Grilled Korean Short Ribs

Grilled thinly-cut beef short ribs in a sweet and salty Korean marinade

Living in L.A., I've grown to love Korean-style barbecue, but it wasn't until I got my latest issue of Bon Appetit that I decided to make it at home. Using this recipe as guidance, I marinated cross-cut short ribs in soy sauce, ginger, and garlic, and then quickly grilled them. The result was so flavorful and juicy that it's sure to become a summer barbecue favorite. Leftovers would be great for fusion tacos a la Kogi, L.A.'s famous Korean BBQ food truck.


Related Recipes:
- Wine Braised Beef Short Ribs
- Asian Grilled Flank Steak
- Thai-Style Beef Salad


Grilled Korean Short Ribs:

• Combine 1/2 c. low-sodium soy sauce, 1/2 c. scallions, 1 tbsp. minced garlic, 1 1/2 tbsp. raw sugar*, 1 tsp. sesame oil, 1 tsp. grated ginger, and 1/2 tsp. Sriracha hot sauce.
• Place marinade in a large, resealable bag, then add 1 1/2 lbs. Korean short ribs.**
• Let short ribs marinate for at least 3 hours.
• Remove short ribs from bag and pat dry with paper towels. 
• Grill over medium-high heat for 3-4 minutes per side, or until just cooked through.
• Let ribs rest for 5 minutes, top with scallions, and serve.

Serves two
*Also called turbinado sugar.
**Also called cross-cut beef short ribs.