Korean BBQ Beef Short Ribs 韓式烤牛小排

In the past whenever we had Korean barbecue for dinner, I always bought the marinade and kimchi in a jar. But after watching Korean TV drama “Crash Landing on You”, I was interested in making my own. So, I made Traditional Korean Kimchi, and this homemade Korean barbecue marinade. This marinade tastes so much better and flavorful than store bought brands, which are mostly soy sauce and sugar. It is very easy to make– just purée everything in a blender and done! My choice of meat was always beef short ribs, but one time I couldn’t find it at Costco so I used pork belly instead (skinless, slice into 1/4 or 1/3 inch thickness and 2 inch long). To my surprise it was the best Korean barbecue we had (the fat keep the meat juicy)! I am sure boneless chicken thighs will taste as good too.

Besides beef short ribs, skinless pork belly (shown above) is also excellent with this marinade.

Korean BBQ Beef Short Ribs 韓式烤牛小排

Ingredients:

4.5 lbs thin cut beef short ribs (crossed cut)

Marinade sauce:
5 cloves garlic
2 inch ginger
1/2 Asian pear or brown pear– cored and peeled
8 tbsps soy sauce
5 tbsps brown sugar
2 tbsps gochujang (Korean fermented chili paste concentrate)
2 tbsps ground hot chili peppers (optional)
2 tbsps sesame oil

Method:

Purée all marinade ingredients in a blender, then marinate meat (be sure to coat well) for at least 4 hours or overnight in the fridge. Char grilled. To eat, cut meat into pieces (remove bones). Put meat on a piece whole green lettuce leaf, adding sliced raw garlic, sliced jalapeño pepper and Korean chili paste if desired, wrap up and enjoy. Serve with steam rice.

Regina’s Note:

If pork belly is used, choose pork belly with even meat and fat layer. I like to buy it at Costco. In order to easily cut pork belly into thin slices (1/4 or 1/3 inch thickness), I let the meat defrost halfway, cut it into 2 inch blocks, then thin slice the meat. Keep an eye when grilling pork belly, because of its higher fat content and thin cut, your grill can easily catch a grease fire or burn the meat.

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