Add a some flare to your Memorial Day grilling with this Korean barbecue recipe. Your guests won’t get enough of the finger-lickin’ good, sweet, sesame sauce.
What to buy
Korean-style beef short ribs are much thinner than the more common English version. They should only be about ¼-inch thick, with three rib bones attached. If you can’t find them, other cuts of beef or ribs can be used (cooking times may vary).
Korean malt syrup (or mool yut) is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online; but if you can’t find it you can substitute half the amount of barley malt syrup, light corn syrup, honey or sugar.
Soju is a distilled liquor made from grain or sweet potato and can be found in Asian markets or specialty liquor stores.
Ingredients
½ cup pineapple juice
½ cup soy sauce
? cup Korean malt syrup
4 scallions, trimmed and minced
4 medium garlic cloves, finely chopped
2 tablespoons toasted sesame oil
2 tablespoons packed light brown sugar
2 tablespoons soju
½ teaspoon freshly ground black pepper
3 pounds Korean-style (flanken cut) beef short ribs (cut ¼-inch thick across the ribs)
1 tablespoon toasted sesame seeds, for garnish
Instructions
1. Combine juice, soy sauce, malt syrup, scallions, garlic, sesame oil, brown sugar, soju and pepper in a medium nonreactive bowl. Whisk until completely incorporated.
2. Place ribs in a large resealable plastic bag or a nonreactive dish and cover with marinade. Toss the meat in the marinade until well coated. Seal and refrigerate 12 hours or overnight.
3. Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove ribs from the refrigerator and let sit at room temperature while the grill is heating, at least 20 minutes.
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