For those who like to have finger-lickin’ grilled foods to nibble, these beef short ribs, marinated in a Korean-style garlic- and green onion-punctuated soy marinade, are a savory, smoky, and budget-saving treat. Serve accompanied by kimchi, the fiery Korean pickled cabbage, if desired.
Serves 4 to 5
3 to 3 1/2 pounds beef chuck flanken cut 5/8-inch thick across bones)
2/3 cup soy sauce
1/3 cup mirin (sweet Japanese rice wine), sake, or dry sherry
1/3 cup unseasoned rice vinegar
1/3 cup packed dark brown sugar
3 tablespoons Asian sesame oil
2 tablespoons (about 7 cloves) garlic finely minced
4 green onions both white and green parts, trimmed and minced
1/2 teaspoon freshly ground black pepper
In a medium bowl, whisk together the soy sauce, vinegar, sugar, sesame oil, garlic, green onions, and pepper.
Arrange the strips of beef flanken in a 9-by-13-inch non-reactive baking pan or place in a heavy jumbo-sized resealable plastic bag. Pour the marinade over top and turn the meat several times until well coated. Cover the pan or seal the bag and refrigerate for a minimum of 3 hours and up to 8 hours. Remove from the refrigerator 1 hour before grilling.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.
Remove the ribs from the marinade, drain or blot lightly and place on a rimmed baking sheet. Discard the marinade.
When ready to grill, oil the grill grate. Place the beef strips without crowding directly over the medium-hot fire. Grill, covered, on one side until nicely seared, about 3 minutes. Turn and cook, covered, until seared, 3 to 4 minutes longer. The meat should be lightly charred at the bones and cooked through with no pink. Remove from the grill and serve immediately.