Korean Barbecue Short Ribs Teriyaki

We are doing Korean-style barbecue beef short ribs, except that we're going to use a classic Japanese teriyaki marinade, which aside from being super easy, works incredibly well on this cut of beef. I served mine with rice and coleslaw, and topped the ribs with green onion and cilantro or cilantro flowers.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 624 Calories

Ingredients

• ¼ cup packed brown sugar
• ½ cup soy sauce
• 1 teaspoon ground turmeric
• 2 teaspoons finely grated ginger
• ½ cup sake
• ⅓ cup mirin (Japanese sweet wine)
• 2 pounds beef short ribs, cut flanken-style
• 2 tablespoons finely minced green onions

Recipe Instructions

Step 1

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.

Step 2

Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.

Step 3

Preheat a charcoal grill for high heat.

Step 4

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.

Step 5

Serve immediately, spooning or brushing on any accumulated juices from the plate.