BBQ’ed beef of any kind is amazingly delicious, but for those of you who have never tried Korean beef barbeque, you’re in for a special treat. My recipe is simple and easy and can definitely be used with other cuts or types of meat. The key is to marinade your meat for the specified amount of time, preferably overnight and to grill them using charcoal. Give my recipe a try and prepare yourself for an amazing BBQ.
1 1/2 cups Kikkoman Soy sauce
3/4 cup granulated White sugar
1 tsp. Accent
1/4 cup Sesame oil
6 – 8 cloves Garlic, minced
1 bunch Green onions, sliced
2 Tbsp. toasted Sesame seeds
1/2 tsp. Red pepper flakes
3 – 4 lbs. Beef short-ribs
To begin, wash and pat the ribs dry. Trim away all large areas of fat off from the beef ribs. Now we need to “butterfly cut” the beef ribs so that they can cook easier and quicker. Start with a sharp knife and along the thickest part of the meat nearest the bone, slice the meat through, leaving about 1/4-inch from the edge, DO NOT SLICE all the way through! Open the meat up “butterfly” style as shown below.
Now, “butterfly” the piece you just sliced by repeating the same step, making sure to not slice all the way through. See picture below. Continue this procedure with the rest of the beef.
Now in a medium sized mixing bowl, let’s make the marinade. Add soy sauce, along with the rest of the ingredients; stir to dissolve the sugar and combine well.
Pour this mixture over the shortribs and mix to combine coating the beef.
You can either cover and keep the ribs in the large bowl and marinate them that way OR pour them into ziploc bags and place them onto a baking pan, just in case the bags leak; and into the refrigerator to marinate for about 4 hours but preferably overnight! Make sure to turn the beef often throughout the marinating time.
When you’re ready to cook the beef, get your grill nice and hot; preferably a “CHARCOAL” grill and cook them until they are done, make sure to turn often! These can also be cooked on your regular propane/gas grill. Serve with your favorite sides. I’m going to enjoy them with Chamorro Red Rice and Chamorro Cucumber Salad. 😉
VARIATIONS: Try this marinade on boneless, skinless thighs, steaks, pork or any other types of meat. LA Kalbi style short ribs, which are usually the most common type you’ll find in your local supermarkets, are also a favorite to use with this recipe.