Korean Barbecue Short Ribs Teriyaki
Description
Chef John uses an easy Japanese teriyaki marinade in his take on these savory Korean barbecue short ribs.
Ingredients
•
1/2 cup soy sauce
•
1/2 cup sake
•
1/3 cup mirin (Japanese sweet wine)
•
1/4 cup packed brown sugar
•
2 teaspoons finely grated ginger
•
2 tablespoons finely minced green onions
•
1 teaspoon ground turmeric
•
2 pounds beef short ribs, cut flanken-style
Directions
1
Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
2
Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
3
Preheat a charcoal grill for high heat.
4
Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
5
Serve immediately, spooning or brushing on any accumulated juices from the plate.