The longer you marinate these Korean sweet-and-savory ribs, the better.
Look for flanken-cut short ribs in the meat department or ask your butcher to cut them for you.
If it’s possible for you to’t find perilla or shiso leaves, try using mint instead.
Add ribs and massage the marinade into them.
Cover and refrigerate, stirring occasionally, for at least 2 hours or up to 1 day.
To grill ribs: Preheat grill to high.
Lightly oil the grill rack.
Shake any excess marinade off the ribs.
Grill, without crowding, 30 to 45 seconds per side for rare, or longer if desired.
Let rest on a clean cutting board for 5 minutes, then cut each in half.
Garnish with kimchi, if desired.
Shiso or even large mint leaves make a good substitute.
To make your own: Combine 1/2 cup doenjang, 1/4 cup mirin, 3 Tbsp.
gochujang, 2 Tbsp.
sesame seeds, 2 tsp.
toasted sesame oil and 1 clove grated garlic in a small bowl.
Makes: 1 cup
The bright red, fiery chile paste gochujang is the quintessential Korean condiment.
To make ahead: Marinate ribs for up to 1 day (Step 1).
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
