Grilled Korean-Style Beef Short Ribs
For the ribs, have the butcher cut the flanken across the bones into 1/3
to ½-inch thick pieces. Begin marinating the ribs one day ahead.
8 Servings
1 cup soy sauce
½ cup mirin (sweet Japanese rice wine) or sweet Sherry
½ cup (packed) dark brown sugar
¼ cup unseasoned rice vinegar
¼ cup oriental sesame oil
¼ cup minced garlic (about 15 cloves)
2 large green onions, chopped
5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to ½ inch
thick across bones; about 20 pieces)
Add extra garlic and some crushed red peppers to taste.
