Savor the Flavors of Korean-Style BBQ
Thinly Sliced Beef Short Ribs, Marinated to Perfection
When it comes to Korean barbecue, thinly sliced beef short ribs are a staple. To replicate this culinary delight, you’ll need to get your hands on Korean-style beef short ribs, which are significantly thinner than their English counterparts. These tender cuts should be around 1/4 inch thick, with three rib bones attached.
The Magic of Korean Malt Syrup
Korean malt syrup, also known as ormul yut, is a crucial ingredient in many Korean dishes. This thick, sticky syrup is made from ground corn or sprouted barley and adds a depth of sweetness and shine to meats. While it can be found in Korean markets or online, you can substitute it with a combination of barley malt syrup, light corn syrup, honey, or sugar if needed.
Soju: The Distilled Liquor that Elevates the Flavor
Soju, a distilled liquor made from grain or sweet potato, is another essential component of Korean cuisine. You can find it in Asian markets or specialty liquor stores. In this recipe, it adds a subtle yet distinct flavor to the marinade.
Grilling Tips and Tricks
When grilling these ribs, keep in mind that they can be quite fatty, leading to flare-ups. To prevent this, make sure to space them at least 1 inch apart and grill in batches if necessary. Also, be sure to let the ribs sit at room temperature for at least 20 minutes before grilling to ensure even cooking.
Marinade Magic
Combine the following ingredients in a medium nonreactive bowl:
- 1/2 cup pineapple juice
- 1/2 cup soy sauce
- 1/3 cup Korean malt syrup
- 4 scallions, trimmed and minced
- 4 medium garlic cloves, finely chopped
- 2 tablespoons toasted sesame oil
- 2 tablespoons packed light brown sugar
- 2 tablespoons soju
- 1/2 teaspoon freshly ground black pepper
Whisk until completely incorporated, then place the ribs in a large resealable plastic bag or a nonreactive dish and cover with the marinade. Refrigerate for at least 12 hours or overnight.
Grilling and Serving
Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove the ribs from the marinade, letting excess drip off, and grill until well done and crispy on the edges, about 5 minutes per side. Remove to a platter, sprinkle with toasted sesame seeds, and serve immediately.
Yield and Difficulty
This recipe yields 4 to 6 servings and is considered easy, with a total cooking time of 20 minutes, plus marinating time.
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