Korean Style Short Ribs
INGREDIENTS:
1-2 Packs FFF Korean Style Short Ribs (Kalbi/Flanken Cut)
1 Cup Soy Sauce
1/2 Cup Water
2 Tablespoon Sugar or Honey
2 Tablespoon Sesame Oil (or Olive oil)
2 Teaspoons minced/crushed Fresh Ginger
4 Cloves minced/crushed Garlic
6 to 8 Chopped Green Onions (Keeping the Whites and Greens separate)
1 Teaspoon ground Black Pepper
2 Tablespoon lightly toasted Sesame Seeds
1 Teaspoon Red Pepper/Chili Flakes (Optional)
DIRECTIONS:
1. Defrost your Short ribs. In a saucepan on low, lightly toast your sesame seeds, then set aside.
2. In the same saucepan, add in your sesame oil, garlic and ginger. Cook until fragrant, about 5 minutes, then add in the Soy Sauce, Water, Sugar/Honey and Pepper. Stir until fully combined, then add in the whites of the chopped green onions and half of the sesame seeds. Then remove from the heat and let it cool.
3. Once the Ribs are defrosted and the marinade is cooled, add them both to a plastic bag or tray, making sure to fully submerge the ribs. Then place in the fridge and let it marinate for at least several hours, (overnight is best as it allows the marinade to fully penetrate the meat and begin to break it down).
4. When you are ready to grill, set your BBQ to low and begin cooking them on low indirect heat, flipping after about 7-8 minutes. Once both sides have cooked, remove them from the heat and turn your grill to high.
5. Dip the ribs into your marinade, and then place on the grill to sear. Do not leave them too long as they are cut thin!
6. Once done, remove from the heat and rest for at least 5 minutes. Put the rest of the marinade in a saucepan and cook on medium heat at a simmer for several minutes, and reduce it by about 1/4 to 1/3.
7. Lastly, plate your ribs over rice, pour over the sauce, garnish with the greens of your chopped green onions and sesame seeds and Enjoy!
1-2 Packs FFF Korean Style Short Ribs (Kalbi/Flanken Cut)
1 Cup Soy Sauce
1/2 Cup Water
2 Tablespoon Sugar or Honey
2 Tablespoon Sesame Oil (or Olive oil)
2 Teaspoons minced/crushed Fresh Ginger
4 Cloves minced/crushed Garlic
6 to 8 Chopped Green Onions (Keeping the Whites and Greens separate)
1 Teaspoon ground Black Pepper
2 Tablespoon lightly toasted Sesame Seeds
1 Teaspoon Red Pepper/Chili Flakes (Optional)
DIRECTIONS:
1. Defrost your Short ribs. In a saucepan on low, lightly toast your sesame seeds, then set aside.
2. In the same saucepan, add in your sesame oil, garlic and ginger. Cook until fragrant, about 5 minutes, then add in the Soy Sauce, Water, Sugar/Honey and Pepper. Stir until fully combined, then add in the whites of the chopped green onions and half of the sesame seeds. Then remove from the heat and let it cool.
3. Once the Ribs are defrosted and the marinade is cooled, add them both to a plastic bag or tray, making sure to fully submerge the ribs. Then place in the fridge and let it marinate for at least several hours, (overnight is best as it allows the marinade to fully penetrate the meat and begin to break it down).
4. When you are ready to grill, set your BBQ to low and begin cooking them on low indirect heat, flipping after about 7-8 minutes. Once both sides have cooked, remove them from the heat and turn your grill to high.
5. Dip the ribs into your marinade, and then place on the grill to sear. Do not leave them too long as they are cut thin!
6. Once done, remove from the heat and rest for at least 5 minutes. Put the rest of the marinade in a saucepan and cook on medium heat at a simmer for several minutes, and reduce it by about 1/4 to 1/3.
7. Lastly, plate your ribs over rice, pour over the sauce, garnish with the greens of your chopped green onions and sesame seeds and Enjoy!