3/4 cups water
3/4 cups soy sauce
3/4 cups brown sugar
4 garlic cloves, minced
3 green onions, chopped
1 tablespoon Asian sesame oil (toasted)
2 tablespoons rice wine vinegar (white vinegar words too)
2 tablespoons vegetable oil
2 pounds cross-cut beef short ribs ("flanken" cut, about 1/4 inch thick)
Toasted sesame seeds (optional, garnish)
Grilling Instructions for
Korean BBQ Beef Rib Recipe
Using a meat cleaver or sharp knife, cut the ribs into serving sizes.
In a small blender or food processor, add the water, soy sauce, brown sugar, minced garlic, green onions, toasted sesame oil, rice wine
vinegar, and vegetable oil. Blend until the sugar has dissolved.
Put the ribs and your homemade Korean bbq beef ribs marinade into a large resealable plastic bag. Squeeze out all the air, turn to coat, and refrigerate at least
2 hours (up to 12 hours, longer = more flavor & tenderness).
Preheat an outdoor grill for high heat (500 - 600 degrees F). Clean and liberally oil the grate.
Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill about 3 - 4 minutes per side. They are done when the meat nearest the bone is still pink but not bloody.
Top these Korean BBQ beef ribs off with a sprinkle of toasted sesame seeds and serve with some white short-grain rice. Try 'em with our Teriyaki grilled vegetable kabobs