Korean Style Short Ribs
Author: 
Recipe type: Entree
Cuisine: Korean BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the Fried Leeks:
  • 2 cups vegetable oil
  • 1 large leek, bottom white part only, julienne
  • 2 cups cornstarch
  • Sea salt to season
  • For the Marinade:
  • ½ cup packed, brown sugar
  • 1 cup soy sauce
  • ½ cup mirin (rice wine) or sweet sherry
  • ½ cup rice vinegar
  • ¼ cup sesame oil
  • 4 green onions, ends removed, julienne, half more marinade, half for garnish
  • 4 cloves garlic, crushed
  • 1 2” piece ginger, crushed
  • For the Ribs:
  • 4-5 lbs. short ribs, cross-cut, ¼” - ½” thick (also called flanken cut)
Instructions
  1. For the Leeks: In a medium pot over a medium flame, heat the oil up to 350 degrees. Wash the leeks under cold water. Remove the end and green top section along with outer layer of the leek. Make sure there is no hidden dirt within the layers. Cut the leeks at an angle - julienne. Break the leaks apart into individual rings. Sift the cornstarch. Dust the leeks with the cornstarch and remove access cornstarch. Place into the oil and fry to a golden brown, about 30 seconds max. Using a small strainer, remove the leeks and place on a paper towel to drain. Season with sea salt. Repeat steps until all cooked.
  2. For the Marinade: Place the short ribs on a sheet tray. Take the brown sugar and rub it into the meat on both sides of the steaks. Allow them to rest for ten minutes until ready for the marinade. Mix the remaining ingredients together in a bowl. Place the short ribs into an extra large, resealable freezer bag. Pour the marinade over the ribs. Remove excess air from the bag and seal closed. Place into fridge overnight. Be sure to turn the bags over as they are marinating to ensure the steak is evenly marinated.
  3. To Grill: Heat the Bull gas grill or Bison Grill and Bull charcoal with medium high heat. Remove the ribs from the marinade. Place the ribs on to the clean, hot grill grates over direct heat. Allow them to grill without moving for 3 to 4 minutes. Turn over and finish grilling for another 3 to 4 minutes, total time around 8 minutes. To serve, place the grilled ribs onto a platter and garnish with the fried leeks and sliced green onions. Don’t forget the lager beer!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/korean-style-short-ribs/