Korean Barbecue Short Ribs Teriyaki
Recipe by John Mitzewich from allrecipes.com
Dinner 4 Hr. 15 Mins.
Ingredients
4
4 servings
- •½ cup soy sauce
- •½ cup sake
- •⅓ cup mirin (Japanese sweet wine)
- •¼ cup packed brown sugar
- •2 teaspoons finely grated ginger
- •2 tablespoons finely minced green onions
- •1 teaspoon ground turmeric
- •2 pounds beef short ribs, cut flanken-style
Instructions
- Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
- Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
- Preheat a charcoal grill for high heat.
- Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
- Serve immediately, spooning or brushing on any accumulated juices from the plate.
Nutritional Facts
Per 4 servings
- Calories: 624
- Carbohydrate: 24g
- Fat: 42g
- Fiber: 1g
- Protein: 24g
- Sugar: 22g
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