Have you ever had beef bulgogi? We love it so, but there isn't a Korean restaurant for miles and miles, so I've tried to replicate the essence of it at home. These ribs have been a hit at many a family gathering, as well as with us on these long summer days where the kitchen gets a break and the outdoor grill is in full use.
I modeled my recipe after this one, but can never leave good enough alone, so mine has some pretty major variations, such as the addition of an Asian pear (also known as an apple-pear). Yum!
I prefer to use thinly-sliced, bone-in short ribs, which I can only find at the Asian market. Otherwise, I buy the thick boneless short ribs and cut them as thin as possible. If you freeze them for a couple hours first, it makes slicing them this way much easier.
Bulgogi Style Beef Ribs
~serves a small crowd of less than 10, but can be halved, or doubled (or quadrupled...)
3 pounds short ribs, thinly sliced
small bunch of green onions, finely chopped
For the marinade:
2/3 Cup organic soy sauce
1 Asian pear, peeled, cored, and blended
6 Tablespoons honey or cane sugar
2 Tablespoons sesame oil
5-6 cloves of garlic, minced
1/2 teaspoon fresh ginger, grated (I use a microplane zester for this task)
big pinch of red pepper flakes
big pinch of black pepper
1. Whisk together marinade ingredients.
2. Add to ribs, and mix in green onions.
3. Massage meat with your hands. Yes, this is necessary. It says so in the original recipe, too!
4. Allow to marinate for at least an hour, or up to overnight.
5. Grill on a hot surface. I don't put them on the grill until it reaches at least 400 degrees F. They only take a minute or two per side.
6. Eat with rice and kimchi.