Barbecued ribs

Barbecued ribs

Bulgalbi

From
K is for Korean
Serves
4

Ingredients

Quantity Ingredient
1.5kg beef short ribs, cut into 5-cm chunks
100ml soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 garlic cloves, minced
2.5cm ginger, minced
2 spring onions, finely chopped
1 tablespoon caster sugar
cos (romaine) lettuce cups, to serve
ssamjang sauce, to serve

Method

  1. Place the ribs on a large chopping board. With a very sharp knife, carefully cut towards the bone, then fillet around it so that you have one long strip of meat, with the bone attached at one end. Continue until all the ribs are butterflied.
  2. Make the marinade by mixing together the soy sauce, rice vinegar, sesame oil, garlic, ginger, spring onions and sugar in a large bowl. Place the prepared ribs in the marinade, mix well, then cover and refrigerate overnight.
  3. Just before you are ready to eat, heat a heavy-based griddle pan until smoking hot. Tip the marinated meat into a colander set over a bowl and shake well to remove the excess marinade. Working in batches, place the strips of meat onto the griddle, and cook for 4 minutes per side until charred. (You can also cook these on a very hot barbecue, following the same cooking times.) Transfer to a plate and cover loosely with aluminum foil while you continue with the rest of the meat.
  4. Serve hot with the lettuce cups and the ssamjang sauce.
Tags:
Korean
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