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Korean Style Beef Short Ribs
I found these beef short ribs at my local grocery store for around per lb. They’re cut about 1/3″ thick from the chuck flanken which makes them perfect for quick grilling.
To season the short ribs I used my All Purpose seasoning (salt, black pepper, garlic can be substituted) on both sides. Next measure out ¼ cup of Dark Brown Sugar and spread this evenly on all sides of the beef short ribs.
The star of these Korean style short ribs recipe is the marinade:
¾ cup Soy Sauce
¾ cup Water
3 TBS White Vinegar
2 TBS Sesame Seed Oil
3-4 cloves of Fresh Garlic minced
2 TBS Fresh Ginger minced
4-5 fresh Green Onions chopped
1 Tablespoon of Course Ground Black Pepper
Whisk all of the above ingredients together in a small bowl.
Place the short ribs in a large zip top plastic bag and pour the marinade over the top. The beef short ribs need to marinate for at least 4-6 hours in the refrigerator, but overnight is best.
These Korean style beef short ribs need to cook on a grill over Med. High heat. The short ribs only need to cook 4 minutes on each side. After the total 8 minute cook time on these Korean style short ribs, let them rest a few minutes and serve.
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Video Rating: 4 / 5
Your recipe is spot on with one personal exception. Our family never adds
ginger to the marinade unless the meat is on the game~y side but it’s a
judgement call, to be sure. The LA cut of meat sometimes gives the
impression the cut originated in Los Angeles but it actually refers to,
“LAteral cut” of the rib meat. The kicker is the dark sesame oil which
gives it a unique flavor! And like you, I sprinkle green onions and
roasted sesame seeds on top just before serving! Thanks for not putting
chili pepper in the marinade. A lot of people think this is a spicy hot
dish. It is not. I love that you used jasmine rice and a side of kimchee
which is very easy to ferment! Really great video, recipe and channel!
I’m subbing! Thanks!
Cant wait to try this recipe. Loved me some kalbi when I was stationed in
South Korea for a year. Really miss the great food from there!
Living in Memphis, you should check out Asiana Garden or Do Won Jung. The
kalbi will knock your socks off, but for the real deal come to Atlanta.
OOOHHHHH Those are called ‘Galbi’ which means ribs in Korean. I personally
prefer marinating them on a tray covered with a plastic wrap or alluminum
foil overnight, but damn those look delicious
I’ma try dat!
9:17 That beef has some good bark on it.
Made these last night ! Oh….My….Goodness they were off the chain good !
Thanks for sharing !
More vids please Malcom.
I’m going to find out where Malcolm lives and raid his backyard next time I
see smoke. Looks like good eats thanks for sharing!
Looks fantastic! Beef short ribs are one of the most underrated ‘jewels’
in the meat case :)
This recipe looks fantastic, especially the marinade. Can’t wait to try
these ribs this week. Thank you for sharing.
Make sure you eat everything but the bone. The ligament/cartilage around
the bone is extra tasty and you usually see Asians really gnaw that part
off of the bone.
I picked up my sliced ribs today and will try this recipe this week. So
when I do them I’ll tell folks it’s my version of another guys version of a
restaurant’s version???? LOL! Thanks for sharing Malcolm.
Dude!! That is so Very delicious..!!!
Friend of mines wife is Korean and your marinade looks pretty close to hers
but I think she uses Asian pear juice in hers as well. How do you think
this would work for a larger piece of beef smoked?
Wow delicious! Awesome ribs
That looks superb Malcom, great cook.