Korean-Style Short Ribs
This mouthwatering Korean-style short ribs recipe features a rich and savory marinade, creating a depth of flavors that will have your taste buds dancing. The marinade infuses the tender ribs with hints of soy sauce, garlic, green onions, and a touch of spice from Sriracha sauce. The ribs are then broiled to perfection, resulting in a caramelized crust that locks in the juiciness, making each bite a delightful experience. Served with steamed rice and a side of hoisin sauce, this dish is sure to become a favorite at your dinner table.
— Constant Cookbook
Ingredients
- 1 cup soy sauce
- 1 cup water
- 1/4 cup rice vinegar
- 2 Tbs. white vinegar
- 1/3 cup firmly packed dark brown sugar
- 3 Tbs. Sriracha sauce, plus more for serving
- 1 Tbs. freshly ground pepper
- 1/2 large yellow onion, chopped
- 1 bunch green onions, white and tender green portions only, thinly sliced
- 8 to 10 garlic cloves, chopped
- 3 lb. Korean-style short ribs
- Steamed rice for serving
- Hoisin sauce for serving
Instructions
- In a large bowl, whisk together the soy sauce, water, rice vinegar, white vinegar, brown sugar, the 3 Tbs. Sriracha and the pepper. Add the yellow onion, green onions and garlic and stir to blend well. Add the short ribs and turn to coat well with the marinade. Cover with plastic wrap and let marinate in the refrigerator for at least 12 hours or, preferably, 24 hours.
- Line a large, heavy-duty baking sheet with aluminum foil. Remove the ribs from the marinade and shake off the onions and garlic. Place on the prepared baking sheet and let come to room temperature (this could take up to 1 hour).
- Preheat a broiler.
- Broil the ribs until the surface of the meat begins to caramelize, 5 to 7 minutes. Remove from the broiler, turn the ribs over, slide back under the broiler and broil until the ribs are cooked through, about 5 minutes more. Remove from the broiler and serve immediately with the rice, hoisin sauce and more Sriracha. Serves 2 to 4.
- Adapted from <i>This is a Cookbook</i>, by Max Sussman and Eli Sussman (Olive Press, 2012).
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