BBQ Korean Short Ribs

I don’t know why, but the other day I was craving some Korean short ribs. Our local sushi restaurant makes a pretty good grilled short rib, but nothing like the ones I used to get in downtown Toronto when I was cheffing at the Bamboo Dining Lounge. I truly miss working down there, right at the edge of China Town, with all of its intensely exotic smells and the rich variety of produce and meats.

My local asian market, which has a crazy assortment of meats, cuts your short ribs to order.

BBQ Korean Short Ribs:

Ingredients

  • 4 lbs short ribs (sliced thin across the bone)
  • 1/2 cup wheat free soy sauce
  • 1/2 cup water
  • 1/4 cup minced onions
  • 2 tsp unpasteurized honey
  • 1 tbsp sesame oil
  • 2 tsp sesame seeds
  • 1/2 tsp pepper
  • 3 finely minced garlic bud

Method

Grate the onion into a non-metallic bowl after peeling and mix with water, soy sauce, sugar, minced garlic, sesame seed oil sesame seeds and black pepper to make marinade.

Place meat in marinade, turning to coat.

Allow to marinate for 30 minutes or longer, turning frequently. The longer you marinade the more intense the flavor will be. It’s a wonderful flavor so try 24 hours!

Heat grill to HIGH. Since the meat is a thin cut, it will only take a few minutes on each side to cook.

6 thoughts on “BBQ Korean Short Ribs

  • May 17, 2011 at 12:19 pm
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    why a non mettalic bowl??? This recipe sounds amazing I’m goign to make it this week.

    Reply
  • May 17, 2011 at 12:37 pm
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    Sometimes an acidic reaction can occur with some metal bowls. A good quality stainless steel bowl is fine to use.

    Let me know how it turns out… Make lots, ’cause you’ll be wanting more.

    Reply
  • August 10, 2011 at 1:33 pm
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    Brock which Asian Market do you go to?

    Reply
    • August 10, 2011 at 9:49 pm
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      I go to the T. Phat at Brock and Kingston rd. in Ajax/Pickering

      Reply
  • September 25, 2013 at 4:22 pm
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    soy sauce is not paleo, what should I use instead as I really miss Korean BBQ.??

    Reply
    • September 26, 2013 at 12:17 am
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      Really?? Fermented wheat free traditional soy in this volume and most likely the rare occasion is not problematic in my opinion. (Unless of course you have an allergy

      Reply

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