Korean Short Ribs Recipe
When smoking Korean short ribs
, you'll be using beef short ribs that are cut into strips that are one-half to three-quarters of an inch wide. The narrow strips of beef will absorb a lot of the marinade flavors, giving you an authentic Korean rib-eating experience!
Korean ribs are traditionally cooked quickly over high heat. This recipe breaks from tradition, and the ribs are smoked at a lower temperature instead. What this does is allows more time for the the connective tissues in the the shortribs to break down, which translates into more great beef flavor and juiciness!
Korean Style Short Rib Recipe
To make this recipe, you have to have the right cut of ribs. There are several types of beef ribs
available. The type you want are sometimes called Flanken style ribs, which are beef chuck short ribs that are cut into narrow strips. These will flavor up nicely and cook quicker than larger styles of beef ribs.
Marinade Ingredients for Four Pounds of Ribs
Three-quarters cup of soy sauce
One-half cup white sugar
One-half cup rice wine vinegar
One quarter cup sake
Two tablespoons of sesame seed oil
Six thinly slice green onions, tops and all
One and one-half teaspoons of grated fresh ginger
One tablespoon of finely chopped garlic
One teaspoon black pepper
One-half teaspoon chili powder
Mix all of the marinade ingredients together well. In a glass, plastic or stainless steel bowl, soak the ribs in the marinade overnight. Smoke the ribs at 225 degrees Fahrenheit for two to three hours, or until tender.
Don't throw that marinade out! Strain it into a saucepan and bring it to a boil. Add one cup of sake to the liquid as it boils. Allow to cool. Brush this on the Korean short ribs
every half hour as they smoke, or easier yet, just remove them from the smoker and dip them in the marinade. This'll keep the ribs from drying out as they cook.
When the ribs are done, serve them with steamed rice and a colorful combination of stir fried vegetables. And don't forget the sake!
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