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:
- 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
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.