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Korean Barbecue Short Ribs
Korean barbecue can be traced back to the Goguryeo era (37-668) with the creation of “Maekjoek” or skewers roasted over an open fire. Korean barbecue is known for its distinctive red color and rich flavor. The red color is a result of the fermentation of the meat with salt and charcoal. This meat is stripped of its fat and tough connective tissue, the meat is then traditionally grilled over charcoal. Traditional Korean barbecue utilizes garlic, ginger, sesame, and scallions. Also traditionally served with sides of rice and kimchi.
Korean Barbecue Ribs:
1 Cup soy sauce
1 Cup white sugar
1 Teaspoon ground black pepper
5 Cloves garlic (chopped)
3 Green Onions (chopped)
2 Tablespoons Asian sesame oil
1 Teaspoon sesame seeds
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
1) Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
2) Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
3) Preheat smoker to 400F
4)Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.