Teriyaki Korean Barbecue Short Ribs

Rate this post
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.

    Unknown

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.

You are looking for information, articles, knowledge about the topic Teriyaki Korean Barbecue Short Ribs on internet, you do not find the information you need! Here are the best content compiled and compiled by the smartinvestplan.com team, along with other related topics such as: Recipe.

Related videos about Teriyaki Korean Barbecue Short Ribs


[‘
‘]
  Pie with Strawberries

Similar Posts