🍲 Korean Shortribs

Name: Korean Shortribs
Ingredients: ⅓ cup soy sauce; 4 scallions, chopped; 6 cloves garlic, smashed and minced; 1 ½ tbsp toasted sesame oil; 2 tbsp minced fresh ginger; ¼ cup canola oil; 4 Thai bird chiles, stemmed; 12 English-cut beef shortribs

Korean · 8 ingredients · 3 steps

Korean shortribs or bulgogi is a kind of Korean barbecue, using shortribs that have been marinated in soy sauce, scallion, ginger, chiles, garlic, and sesame oil. The marinated meat is then slow-grilled or baked.

This recipe states no serving size, so the quantities are left exactly as written.

Ingredients

⅓ cup soy sauce
4 scallions, chopped
6 cloves garlic, smashed and minced
1 ½ tbsp toasted sesame oil
2 tbsp minced fresh ginger
¼ cup canola oil
4 Thai bird chiles, stemmed
12 English-cut beef shortribs

Method

Process all ingredients except meat in a blender until smooth. Pour into a gallon size zip-top bag, and add shortribs.
Toss to coat the meat in the marinade, and refrigerate overnight. Note that this flavors but does not tenderize the meat.
Preheat grill to 225–300°F. Add shortribs and cover. Cook 5 hours or until meat falls right off the bone and is extremely tender. Serve immediately.

Where this came from. Adapted from Korean Shortribs in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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