This is an authentic Korean beef rib recipe, not the Americanized version. This is super easy and a crowd pleaser. This is for 4 pounds of ribs. I find 2 tablespoons of honey is perfect for a not-so-sweet rib. This gives you the perfect amount of tanginess. However, if you like it sweeter you can add up to 3 tablespoons.
Ingredients
- Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones): 4 pound
- reduced-sodium soy sauce: 0.5 cup
- white sugar: 0.5 cup
- honey: 2 Tbsp
- garlic: 2 Tbsp (minced)
- ground black pepper: 2 Tbsp
- water: 3 Tbsp
- Asian (toasted) sesame oil: 1 Tbsp
- ½ tablespoons Asian plum wine: 1 piece
Metric Conversion
Stages of cooking
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Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.
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Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.
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The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
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Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.
