Marcus Nilsson
Active Time
45 MIN
Total Time
24 HR 45 MIN
Yield
Serves : 6

A Korean barbecue staple, flanken-style short ribs tenderize in a sweet and salty marinade that sizzles and chars when it hits the grill. Slideshow: More Short Rib Recipes

How to Make It

Step 1    

Combine soy sauce, brown sugar, pear, apple, pineapple, corn syrup, onion, salt, and garlic in a blender; process until smooth. Pour the mixture into a large bowl or 6-quart Dutch oven. Add 3 cups cold water, sake, and mirin.

Step 2    

Add short ribs to marinade, and turn to coat. Cover and chill for at least 24 hours.

Step 3    

Preheat a charcoal or gas grill to medium-high (about 450°F).

Step 4    

Remove short ribs from marinade; discard marinade. Grill short ribs, uncovered, turning often, until slightly charred but still tender, 5 to 6 minutes.

Step 5    

Serve short ribs with rice, kimchi, and lettuce. To make wraps, spoon rice into lettuce leaves. Top with short rib meat and kimchi.

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