Korean-style Barbecue Beef Short Ribs

Fire up the grill! It is time to give your taste buds a treat with Canadian Beef, Korean-style Short Ribs!

Grilled short ribs are one of the most popular dishes and Korean barbecue and they will soon become one of the most popular dishes on your grill too! The marinade of garlic, ginger, soy, sugar, and sesame infuses the meat with such incredible flavour! The longer you marinade the ribs the tastier they will be, so plan for 24 hours. While that grill is hot why not grill up two incredible accompaniments to take this meal over the top with flavour… caramelized Kimchi (you will want this on everything, so good!) and marinated mushroom skewers (because beef & mushrooms are best friends!)

Korean-style short ribs (also known as flanken short ribs) refers to a strip of beef cut across the bone from the end of the short ribs. The result is a thin strip of meat, about 8” to 10” in length. The thin slices make for fast cooking on a hot grill. You can find Korean style ribs at most Asian markets or ask your local butcher to cut you some, using quality Canadian Beef!

Delicious served in lettuce wraps (our favourite) or straight off the grill onto a plate with your favourite sides.

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

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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