Print: Korean Barbecue Short Ribs Teriyaki

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.

Prep

16 min

Cook

73 min

Servings

Difficulty

Hard

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 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 Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
3 Preheat a charcoal grill for high heat.
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 Serve immediately, spooning or brushing on any accumulated juices from the plate.

Nutrition per serving

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