Short ribs cut cross-wise get a Hawaiian-Korean treatment with a sweet shoyu marinade and time spent in the broiler for those of us that do not own a grill.
Prep Time15 minutesmins
Cook Time14 minutesmins
Marinating4 hourshrs
Total Time29 minutesmins
Course: Dinner
Cuisine: Korean
Keyword: Plate Lunch
Servings: 2People
Author: Angie
Ingredients
3-4Short RibsIt’s important to buy the long cut variety, English style will not work for this
Marinade
1Small Sweet Onion
4-5Smashed Garlic Cloves
.25CupLight Brown Sugar
1TbsDark Brown Sugar
.75CupShoyu
.5CupApple Juice
1KiwiPeeled and squished with your hands This doesn’t have to be pretty
1DrizzleToasted Sesame Oil
Serving Toppings
Toasted Sesame Seeds
Green Onions
Instructions
This serves 2 very hungry folks or 3-4 grazers.
Combine Marinade Ingredients in a large Ziploc. Add short ribs and slosh them around, making sure all of the air is out of the bag. Place on a flat surface in the fridge and let marinate for a minimum of 3 hours to a maximum of 8. Beyond that and they might start to break down too much from the enzymes in the kiwi.
Once marinated, remove the short ribs and pat dry with paper towels. Preheat broiler to high and either oil an appropriately sized broiling pan or use a piece of foil to reduce your cleanup time.
Here’s where some of the guesswork comes in and you have to gauge the thickness of your short ribs and time accordingly. If on the thinner side, they should take about 7 minutes per side. Make sure to flip halfway through and let them rest for a few minutes before scattering with sesame seeds and green onions.
Make sure to gnaw on these, the meat around the bones is sometimes the most delicious.