Korean Galbi (Beef Short Ribs)

Korean Galbi (Beef Short Ribs)

Ingredients

¾ cup soy sauce ¾ cup water 3 tbsps of reduced acidity white vinegar 2 tbsps white sugar ¼ cup dark brown sugar 1 tbsp black pepper 1 tbsp of Bhut Sauce or Super High Octane 2 tbsps sesame oil ¼ cup minced garlic ½ large onion (Vidalia or Sweet), minced 3-4 ounds Korean style short ribs (ask your butcher beef chuck flanken, cut 1/3 to ½ inch thick across bones) 1 cup chopped scallions – garnish ½ cup white sesame seeds- garnish

method

Pour soy sauce, water and vinegar into a large bowl (non- metal). Whisk in all sugar, pepper, sesame oil, Bhut Sauce or Super High Octane, garlic and onion until the sugars have dissolved. Submerge the ribs in this marinade and cover with plastic wrap. Refrigerate at least 12 hours. Preheat an outdoor grill for medium –high heat. Remove ribs from the marinade and shake off the excess. Microwave the remaining Marinade on high for 3-4 minutes (cover with a damp cloth to prevent splattering your microwave. You can serve this as a dipping sauce for your meal. Cook on your preheated grill until the meat is no longer pink, approximately 5 to 7 minutes per side. Top off your Korean Galbi with your scallions and sesame seeds. Serves 4