Name: Korean Short Ribs
Prep time: 5 min
Cook time: 20 min
Total time: 55 min
Ingredients: 5 pounds Grow and Behold Korean Short Ribs; 1 cup low-sodium soy sauce; ½ cup mirin; ¼ cup rice vinegar; ¼ cup sesame oil; 1 tablespoon brown sugar; 1 tablespoon fresh ginger (minced); 8 cloves garlic (minced); Scallions (cilantro, lime, and/or fresh or hot chiles for serving (optional))

Korean Short Ribs

This marinade works well for other high heat grilling steaks as well. Be sure to use low-sodium soy sauce or Bragg liquid amino acids so that your meat doesn’t end up too salty, since the thin steaks will really absorb the marinade.

Korean Short Ribs

Prep Time 5

Cook Time 20

Total Time 55

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Servings

Ingredients

5 pounds Grow and Behold Korean Short Ribs
1 cup low-sodium soy sauce
½ cup mirin
¼ cup rice vinegar
¼ cup sesame oil
1 tablespoon brown sugar
1 tablespoon fresh ginger minced
8 cloves garlic minced
Scallions cilantro, lime, and/or fresh or hot chiles for serving (optional)

Instructions

Combine marinade ingredients in a zip-lock bag. Marinate meat at least 30 minutes, or overnight in the fridge.
To cook:
On the Grill: Grill over high heat 1-2 minutes until a sear forms; transfer to indirect heat for 10-20 minutes or until meat is tender. Allow to rest, partially covered, 5-10 minutes.
On the Stovetop: Heat olive oil in a cast-iron or stainless steal pan. Sear meat on both sides, 1-2 minutes per side, until crust forms. Reduce heat to low and allow meat to continue cooking over low heat until tender, 10-20 minutes.
Serve with freshly sliced scallions, chopped cilantro, slivers of peppers and/or lime juice to taste.
Recipe by Naftali Hanau
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