I adapted this recipe from one in Bon Appetit and another from Chef John (foodwishes.blogspot.com). Chef John recommended blending an asian pear into the marinade to help tenderize the meat. I didn’t have an asian pear, so I substituted a fuji apple and reduced the sugar slightly. I thought the resulting marinade, and ribs, were excellent, and so did all of our guests. It’s possible that an asian pear would have been better, but with all of the other seasonings I would be surprised if anyone would notice the difference. This cut of meat, cooked in this manner, is so lusciously tender that you can’t help but love it!
- 1 cup soy sauce
- 1/2 cup mirin (sweet Japanese rice wine) or sweet Sherry
- 1 apple
- 1/3 cup (packed) brown sugar
- 1/4 cup unseasoned rice vinegar
- 1/4 cup asian sesame oil
- 1 tsp asian spicy sesame oil (optional)
- 1 tsp chili garlic sauce (optional)
- 1/4 cup minced garlic (about 15 cloves)
- 2 large green onions, chopped
- 5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)
- Combine first 10 ingredients in blender and pulse to blend. Pour into one or two heavy zip plastic bags. Add ribs, seal bag, then turn bag over several times and rub thoroughly to coat ribs evenly. Refrigerate for 6 or more hours or overnight. If refrigerating for 10 hours or less, remove from the refrigerator at least 1 hour before grilling.
- Preheat your grill to medium-high heat. Place the ribs on the grill and cover, turning once after 3 1/2 minutes. Spoon or brush extra marinade onto the ribs for additional flavor. Remove from grill after ribs have cooked 3 1/2 minutes on each side (for medium rare). Mound ribs on platter and serve with kimchi and other korean side dishes.