This is an easy way to make Korean short ribs. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.
Ingredients
- soy sauce: 0.75 cup
- water: 0.75 cup
- white vinegar: 3 Tbsp
- sesame oil: 2 Tbsp
- onion: 0.5 piece (minced)
- garlic: 0.25 cup (minced)
- dark brown sugar: 0.25 cup
- white sugar: 2 Tbsp
- black pepper: 1 Tbsp
- Korean-style short ribs (beef chuck flanken, cut 1/3- to 1/2-inch-thick across bones): 3 pound
Metric Conversion
Stages of cooking
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Pour soy sauce, water, vinegar, and sesame oil into a large, non-metallic bowl. Whisk in onion, garlic, brown sugar, white sugar, and pepper, whisking until sugars dissolve. Submerge ribs in the marinade. Cover the bowl and refrigerate 7 to 12 hours; the longer, the better.
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Preheat an outdoor grill for medium-high heat.
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Remove ribs from marinade and shake off excess; discard marinade.
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Cook on the preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
