On especially busy days, my family absolutely adores having Korean barbecue to gather around and decompress by sharing details about our days. Our feast normally consists of lettuce wraps, soybean paste, gochujang, kimchi, and grilled pork belly, beef bulgogi, or my favorite Kalbi. The thinly cut short ribs make it so easy for us to lose track of how much we have eaten, so we all end up completely stuffed. The addicting umami marinade allows the dish to shine on its own, with rice, or made into a ssam.
Recipe
Yields 3-4 servings
Ingredients
500 grams Korean beef short ribs
½ cup soy sauce
¼ cup mirin
3 tablespoons brown sugar
2 tablespoons sesame oil
4 cloves garlic, minced
2 green onions, chopped
1 teaspoon white sesame seeds, toasted
Procedure
Marinade the beef strips in soy sauce, mirin, brown sugar, a tablespoon of sesame oil, and garlic overnight.
In a pan, heat the rest of the sesame oil.
Cook the beef for 4-5 minutes.
Garnish with green onions and toasted white sesame seeds.
Serve with lettuce and rice, and enjoy!
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