Alright, everyone needs to add this Korean Short Ribs recipe to the top their list because it’s one of the best things I’ve made in a whileeee. Started off following a recipe but then it got complicated so I went rogue to make it more simple and easier to make. Glad I did because it turned out perfect 👌🏼 You can use this marinade for any type of meat, but there were TONS of short ribs at the store when I went! I’ll say it again, A MUST MAKE!!!
Korean Short Ribs
- 2-3 lbs short ribs
- 1/3 cup soy sauce
- 2 tbsp coconut or brown sugar
- 1/4 cup rice wine
- 5 cloves garlic crushed or minced
- 2 tsp ginger grated
- 1 tbsp sesame oil plus more for cooking
- 1 tsp black pepper
- 2 tsp sesame seeds
- 2 tsp sambal optional
- rice & veggie of choice to serve
In a small glass bowl, combine all ingredients. Place your short ribs in a shallow dish and pour the marinade over them to cover. Let sit in the fridge for at least 2 hours (I did about 6 hours).
Cook them on the grill or cast iron pan for about 5 minutes each side. Cooking time also depends on the thickness of your short ribs and how you like them cooked so I recommend using a meat thermometer.
Serve with steamed white rice and sautéd green beans.