Korean-style Barbecue Beef Short Ribs

Name: Korean-style Barbecue Beef Short Ribs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Ribs 4 cloves garlic, chopped; ½ cup (125 mL) EACH grated peeled Asian pear or apple, packed brown sugar and soy sauce; ¼ cup (60 mL) EACH grated onion and mirin; 2 tbsp (30 mL) EACH rice vinegar and sesame oil; 4 tsp (20 mL) finely grated gingerroot; ½ tsp (2 mL) fresh ground pepper; 8 Canadian Beef Grilling Short Ribs (thin-cut Maui/Korean-style), about 1½ to 2 lb (750 to 1 kg); 2 green onions, thinly sliced; 1 tbsp (15 mL) sesame seeds; Caramelized Kimchi ¼ cup (60 mL) EACH packed brown sugar and white vinegar; 2 tbsp (60 mL) EACH chili paste (such as gochujang, Ssamjang or other chili paste) and soy sauce; 1½ cups (375 mL) prepared kimchi; Grilled Mushrooms Five 6-inch (15 cm) bamboo skewers; 2 tbsp (30 mL) EACH Ssamjang or gochujang (Korean spicy dipping sauce) and soy sauce; 8 medium Cremini mushrooms, cut into quarters, or 30 whole button mushrooms

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Korean-style Barbecue Beef Short Ribs

Prep Time: 30
Cook Time: 20
Total Time: 50
Serving: 4

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Directions

1. Ribs: Combine garlic, pear, sugar soy sauce, onion, mirin, vinegar, sesame oil, gingerroot and pepper. Set ¾ cup (175 mL) aside in a small bowl for basting. Pour remaining marinade into a shallow container or large sealable freezer bag.

2. Add ribs to marinade in container or bag, turning to coat. Cover container or seal bag and refrigerate for at least 6 hours or up to 24 hours. Shake the container or bag once or twice during marinating.

3. Caramelized Kimchi: Meanwhile, combine the sugar, vinegar, chili paste and soy sauce in a medium bowl. Stir in kimchi. Heat a medium skillet over medium-high until hot. Add kimchi mixture and cook, stirring often, for about 5 to 8 minutes or until the liquid is thickened and glossy and the kimchi is browned in spots. Transfer to a serving bowl and set aside.

4. Grilled Mushrooms: Soak skewers in water for at least 30 minutes. Combine Ssamjang and soy sauce in a medium bowl; add mushrooms and toss to coat. Thread mushrooms onto skewers. Set aside.

5. Discard marinade from meat. Pat ribs dry with paper towel. Transfer reserved basting sauce to a small saucepan; warm over medium-low heat on side-burner or over cooler spot on preheated grill of barbecue or stove-top (do not let boil). Keep warm.

6. Grill ribs in a closed barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning twice or more and basting with warmed sauce, or until cooked to medium-rare doneness (145°F/63°C) at the most. If your grill begins to flame too much, move the ribs to a new spot. Transfer to a platter, cover with foil and let rest for 5 to 10 minutes.

7. Meanwhile, grill mushrooms skewers over medium-high heat for 6 to 8 mins, turning every 2 minutes, or until browned and tender.

8. Serve ribs with Grilled Mushrooms and Caramelized Kimchi.

Recipe and image courtesy of Zimmy’s Nook, James Synowicki.

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