Korean Barbecue Short Ribs Teriyaki

Korean Barbecue Short Ribs Teriyaki

Total Time
1h 29m
16m prep · 73m cook
Servings
4 people
Rating
Difficulty
Hard
28 views

We are doing Korean-style barbecue beef short ribs, except that we're going to use a classic Japanese teriyaki marinade, which aside from being super easy, works incredibly well on this cut of beef. I served mine with rice and coleslaw, and topped the ribs with green onion and cilantro or cilantro flowers.

Ingredients

  • 0.5 cups soy sauce
  • 0.5 cups sake
  • 0.33 cups mirin , Japanese sweet wine
  • 0.25 cups packed brown sugar
  • 2 teaspoons finely grated ginger
  • 2 tablespoons finely minced green onions
  • 1 teaspoon ground turmeric
  • 2 pounds beef short ribs , cut flanken-style

Instructions

  1. 1

    Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.

  2. 2

    Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.

  3. 3

    Preheat a charcoal grill for high heat.

  4. 4

    Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.

  5. 5

    Serve immediately, spooning or brushing on any accumulated juices from the plate.

Rate this Recipe

/5 from

Be the first to rate!

Sign in to rate

Nutrition Facts

Per serving

🍳

Want to cook this?

Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.

Sign In to Save Recipe Create Free Account

Suggest an Edit

Help improve this recipe's categorization, image, or dietary info. Earn points and badges!

Suggest Changes in App

Prefer a printed copy? Use our print-friendly view with adjustable servings and font size.

Open Print View