Korean Short Ribs
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INGREDIENTS 4 large beef short ribs, excess fat removed
2 large scallions, including green tops, finely chopped
2 large garlic cloves, finely chopped
1/2 cup soy sauce
1/4 cup sesame-seed oil
1 teaspoon sesame seeds
1/4 teaspoon white vinegar
2 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepperScore the meat almost to the bone at 1/2-inch intervals. Combine the remaining ingredients to make the marinade. Pour the marinade over the ribs, making sure it penetrates to the bone. Turn them over, scored side down, in the sauce. Cover, allow to stand at room temperature for 2 hours or so - if possible - in the refrigerator overnight.
Broil the ribs over charcoal for about 15 minutes. They will be well done and crisp on the outside and rarer near the bone.
Serves 4