Korean Short Ribs

RhumAndJerk

For reasons that I cannot explain, I have been hungry for some Korean food. This is not a cuisine that I neither know much about nor have ever cooked nor even eaten much. A few years ago I even bought a cookbook on it.[p]On Sunday I decided that I was finally going to break open the book and make something from it, so I settled on Short Ribs. I was actually able to find the correct cut of meat at Publix, two inch slices of beef ribs with some good meat attached. The recipe called for butterflying the meat but leaving it attached to the bone. This resulted in slices of meat that was about a quarter inch thick. Then I made a wet rub that consisted of garlic, ginger, sugar, soy sauce, sesame seeds, sesame oil and green onions. I let the ribs marinate overnight. [p]The recipe called for cooking over a hot charcoal fire for 5-7 minutes per side, so I fired up my Medium to about 500 degrees. The ribs turned out fantastic, better than I ever thought knowing how hard it is to cook beef ribs. The meat was surprisingly tender with a very distinct flavor. I will definitely make this recipe again. On a side note, I took a similar wet rub and did some chicken breast before I cooked the beef. They actually took longer to cook.[p]Oh yeah, I almost forgot …. GO CAVS!
RhumAndJerk[p]

edbro

RhumAndJerk,
The cut is difficult to find unless you are in the military. The commissaries always seem to carry them, probably due to a high Korean population among the spouses. We cook these all the time. Those little sesame seeds make a bit of a mess sometimes though.