Korean Short (Beef) Ribs or Bulkogi
The following text and recipe is re-printed from Ribs by Christopher B. O'Hara
with photographs by William Nash, published by The Lyons Press, 2000. The book
is a connoisseur's guide to barbecuing and grilling and will teach you
everything you need to know about great ribs.
Beef short ribs are generally pretty tough customers, requiring long marinating
times to get them tender. I like to make them Korean style because there is
something about the marinade that really breaks down the meat and gets them
super tender. Another thing that's so neat about short ribs is that, because
they are beef, you don't have to worry about under cooking them; they can be
served rare. The other great thing about this recipe is that the only difficult
part is having the patience for the marinade - you'll need to soak them for at
least 12 hours, preferably more.
6 lbs. short ribs cut into thin pieces, about 2 1/2 inches long
Marinade (yields about 1 1/2 cups):
2 tablespoons toasted sesame seeds
4 large cloves garlic, pressed
1 C soy sauce
2 tablespoons sherry (or substitute sweet rice wine)
3 tablespoons sugar
2 tablespoons sesame oil
2 tablespoons water
2 teaspoons fresh ginger, finely grated
1/2 C chopped green scallions (green and white parts, mixed)
Toast the sesame seeds in a regular pan over a low flame. Remove the seeds when
they are nicely browned and set aside.
Combine the rest of the marinade ingredients, mixing well. Using a black pepper
grinder on the fine setting, mill the sesame seeds into the mix and stir in. Add
your ribs to the marinade, and let them sit in it (refrigerated) as long as you
possibly can. I like to prepare the marinade the night before so it's ready for
the next night's dinner.
Get a hot fire going in your barbecue and grill these ribs until they are nicely
browned and crisp on the edges. Depending on the thickness of the ribs, they
should take between 15 - 20 minutes. If you plan on cooking these in the oven,
they can be roasted at 400 F for 30 minutes. Be sure to baste them often.
AUTHOR: Lori A