For those who like to have finger-lickin’ grilled foods to nibble, these beef short ribs, marinated in a Korean-style soy marinade seasoned with garlic, green onions, and lots of fresh ginger, are a savory, smoky budget-friendly treat. Serve accompanied with Biwa Daikon Kimchi, or buy prepared kimchi, the fiery Korean pickled cabbage stocked in Asian markets or in the Asian foods section of large supermarkets. Many Asian markets sell beef short ribs cut flanken style, but you may need to order these from your butcher. Ask for beef chuck with ribs, sawed crosswise through the bones into strips about ½ inch/12 millimeters thick.
YIELD
Serves 4 or 5 as a main course
INGREDIENTS:
⅔ cup/165 ml soy sauce
⅓ cup/75 ml mirin (Japanese sweet cooking wine)
⅓ cup/75 ml unseasoned rice vinegar
⅓ cup/65 g firmly packed dark brown sugar
3 tbsp Asian sesame oil
¼ cup/30 g peeled and minced
fresh ginger
2 tbsp finely minced garlic (about 7 cloves)
4 green onions, including green tops, minced
½ tsp freshly ground pepper
3 to 3½ lb/1.4 to 1.6 kg beef short ribs, cut flanken style (½ in/12 mm thick across the bones)
Vegetable oil for brushing
INSTRUCTIONS:
To make the marinade, in a medium bowl, whisk together the soy sauce, mirin, vinegar, brown sugar, sesame oil, ginger, garlic, green onions, and pepper.
Arrange the beef ribs in a large baking dish, pour the marinade over the top, and turn the meat several times until well coated. Cover and refrigerate for at least 3 hours or up to 8 hours. Alternatively, put the beef ribs in a jumbo-size, freezer-strength lock-top plastic bag, pour the marinade over the top, squeeze out all of the air, and seal the bag. Massage the bag to coat all of the beef evenly with the marinade. Place on a rimmed baking sheet and refrigerate.
Remove the beef from the refrigerator 1 hour before you plan to begin grilling. Remove the beef ribs from the marinade, drain or blot lightly, and place on a rimmed baking sheet. Discard the marinade. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
Brush the grill grate with vegetable oil. Place the beef ribs, without crowding, directly over the fire and cover the grill. Cook until nicely seared on one side, about 3 minutes. Using tongs, turn the ribs, re-cover, and cook until seared on the second side, 3 to 4 minutes longer. The meat should be lightly charred at the bones and cooked through with no pink.
Remove from the grill, pile on a warmed platter and serve immediately.