NO PHOTO
South Korea / Main
Wikibooks
Korean Shortribs
Korean shortribs or bulgogi is a kind of Korean barbecue, using shortribs that have been marinated in soy sauce, scallion, ginger, chiles, garlic, and sesame oil. The marinated meat is then slow-grilled or baked.
Ingredients
ScaleNo serving count in the source — scale by factor
- soy sauce1/3 cup
- scallions, chopped4
- garlic, smashed and minced6 clove
- toasted sesame oil, toasted1 1/2 tbsp
- fresh ginger, minced; fresh2 tbsp
- canola oil1/4 cup
- Thai bird chiles, stemmed4
- beef shortribs, English-cut12
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Process all ingredients except meat in a blender until smooth. Pour into a gallon size zip-top bag, and add shortribs.
Toss to coat the meat in the marinade, and refrigerate overnight. Note that this flavors but does not tenderize the meat.
Preheat grill to 225–300°F. Add shortribs and cover. Cook 5 hours or until meat falls right off the bone and is extremely tender. Serve immediately.
