Teriyaki Korean Barbecue Short Ribs

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Teriyaki Korean Barbecue Short Ribs
  1. Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.

  2. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.

  3. Preheat a charcoal grill for high heat.

  4. Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it’s grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.

  5. Serve immediately, spooning or brushing on any accumulated juices from the plate.


Chef’s Notes:

Although not common in teriyaki marinades, feel free to add garlic or any other spices or seasonings. Finely minced chile peppers would add a nice kick of heat.

Please wait for any fire to die down and until the coals are glowing before adding the meat to the grill.

Editor’s Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

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