Episode 303: Best Ribs Ever
Korean Grilled Beef RibsSteven Raichlen
Other Recipes from Episode 303: Best Ribs Ever
Korean Grilled Beef Ribs
- 3 pounds meaty beef short ribs (cut crosswise into 2-inch lengths)
For the marinade:
- 1 kiwi fruit, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 tablespoon peeled minced fresh ginger
- 2 scallions, trimmed, white parts minced, green parts thinly sliced on the diagonal for serving
- 1/3 cup brown sugar (white sugar or honey are OK, too)
- 1 teaspoon freshly ground black pepper
- 1/2 cup soy sauce
- 1/2 cup rice wine or sake
- 1/3 cup Asian (dark) sesame oil, plus 2 tablespoons for basting
- 3 tablespoons gochujang (optional)
- 2 tablespoons toasted sesame seeds, for serving
For grilling and serving:
- 8 cloves garlic, skewered on toothpicks
- 1 bunch scallions, trimmed
- 2 kiwi fruits, cut in half
- 1 cup kimchi, thinly sliced
- 1 head Boston lettuce, separated into leaves and washed
1: Butterfly and score the short ribs and arrange in a single layer in a nonreactive baking dish.
2: Make the marinade: Place the ingredients in a blender and puree. Pour the marinade over the ribs, turning to coat both sides. Marinate in the refrigerator for 4 hours.
3: Set up your grill or hibachi for direct grilling and preheat to high. Brush and oil the grill grate.
4: Arrange the beef ribs (the meat spread out) on the grate and grill until sizzling and browned on both sides, 2 to 4 minutes per side. Sprinkle the beef with the sesame seeds. Grill the garlic, scallions, and kiwi fruit halves as well.
5: To serve, cut the grilled meat into bite-size pieces with scissors. Cut the garlic cloves in half and cut the scallion into 1-inch pieces. Place pieces of beef, grilled garlic, scallion, kimchi, and kiwi fruit on the lettuce leaf. Roll it up and pop it into your mouth.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein