INGREDIENTS:
- 4 pounds Korean-style beef short ribs
- 2 kiwis, peeled and puréed in a blender
- ½ cup soy sauce
- 2 tbsp light brown sugar
- 2 tbsp toasted sesame seeds
- 2 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tbsp Korean red pepper powder
- ¼ tsp ground black pepper
- 6 cloves garlic, finely chopped
- 1 inch piece fresh ginger, grated
- 1 bottle lemon-lime soda
- vegetable oil for brushing
INSTRUCTIONS:
- Using your hands, massage the short ribs with the kiwi purée. Sprinkle each piece evenly with sugar and let sit while you make the marinade.
- In a medium bowl, mix together the soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper powder, pepper, and soda. Place the ribs in a single layer in a wide shallow pan and pour the marinade over, turning to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 1 hour, or preferably 12 hours.
- Prepare a medium charcoal fire (you can hold your hand over the rack for no more than 3 or 4 seconds) with the rack 4 to 6 inches from the coals, or preheat a gas grill to medium. While the grill is heating up, drain the ribs from the marinade. Reserve the marinade for basting, if desired.
- Brush the grill rack with oil and grill the ribs in batches until they turn caramel brown and develop slightly charred edges, 6 to 8 minutes on each side.
- Baste with the reserved marinade during the first 10 minutes of grilling if you like.
- Serve with freshly steamed short-grain rice and cabbage kimchi.
Source: Kusina 101
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