- Units: US
- 3 lbs beef short ribs Flanken style or Korean style
- 1 cup sugar
- 1 cup water
- 1 cup soy sauce
- 2 tablespoons sesame oil
- 1 yellow onion halved and sliced
- 4 garlic cloves minced
- 2 tablespoons toasted sesame seeds
- 2 scallions chopped
- 1 head red leaf lettuce washed (optional)
- 3 scallions sliced lengthwise (optional)
- 1 tablespoon red pepper flakes optional
- 1 tablespoon sesame oil optional
- 1/4 cup hot bean paste optional or 1/4 cup chili paste (optional)
Rinseshort ribs under the faucet to get rid of loose bone bits. Soak the short ribsin water for 10 minutes to drain out some of the blood. They can be soaked in aroasting pan, ziploc bag, or large bowl--- whatever container you would like touse for marinating.2. Inyour marinating container, combine sugar, water, soy sauce, sesame oil, onion,garlic, sesame seeds and scallions. Dissolve the sugar into the mixture as muchas possible, but it will likely not become totally dissolved.3. Layrib pieces in the marinade, dispersing onion slices between and on top of themeat and submerging the meat as much as possible.4. Letthe beef marinate in the refrigerator at least 30 minutes, and ideallyovernight.5. Linethe grill with foil and poke holes in the foil. On medium high heat, grill theshort ribs 5-7 minutes on each side until the meat is cooked medium-well andthe bones do not bleed. In my opinion, this particular dish is best with a bitof burnt edges and near-well-doneness.6. Serve with rice.7. Alternatively,add extra flair! Wash and break off whole leaves of red lettuce and place on aserving plate (note: red lettuce is not actually red and is widely available ingrocery stores). In a small bowl, toss long thin slices of scallion with sesameoil and red pepper flakes. Serve short ribs cut into thirds or about 1 inchsquares (kitchen shears work best). In a small dish, place spicy bean paste orhot sauce. To assemble, wrap each piece of meat in a red lettuce leaf withscallion mixture and a dot of the spicy sauce.
