Most people think of short ribs as a braising meat that is usually reserved for the cooler months of the year. This dish offers up a new and tasty way to enjoy short ribs in the warmer months.

Sweet and a bit salty, this is the perfect BBQ meat. Served with the green mango salad & some cold beverages it makes for a great and tasty asian BBQ event. In the event that there are leftovers just shred the meat and serve with some vegetables (or kim chee) on top of some steamed white rice and you have a great lunch or snack for the next day.

Please link to this site if you own a blog and have enjoyed this recipe...cheers!

s

Korean short ribs with garlic, ginger & soy

Printable version of this Korean short ribs recipe (word doc)

Yield - 4 servings

Ingredients

1 pound beef short ribs

4 tablespoons brown sugar
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 teaspoons sesame oil
2 teaspoons crushed garlic
3 green onions, sliced thin
1 thumbsize piece of ginger, grated & juiced
1 tablespoon rice wine (sake, mirin or beer)
pinch of salt & black pepper
2 tablespoons sesame seeds, toasted

Instructions:

1. Mix all ingredients together and soak ribs for at least 2 hrs.
2. Grill until cooked and garnish with the sesame seeds.
3. Reduce, strain & thicken sauce for dipping.

Home | About | Contact | CV (resume) | Photography | Recipes | Links

All content, photographs and recipes © 1986-2006 aGreatChef.com, all rights reserved