Grilled Korean-Style Short Ribs

Grilled Korean-Style Short Ribs
Photo by Pornchai Mittongtare


  • ¼ cup unseasoned rice vinegar
  • ¼ cup minced garlic
  • ½ cup mirin (sweet Japanese rice wine) or sweet Sherry
  • 1 cup soy sauce
  • Spinach with Toasted Sesame Seeds
  • ¼ cup oriental sesame oil
  • 2 large green onions
  • + 2 more ingredients
    • 5 pounds Korean-style short ribs (beef chuck flanken
    • ½ cup dark brown sugar

Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally. Prepare barbecue (medium-high heat). Drain ribs; discard marinade. W...

View full recipe at Epicurious


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