Yangnyeom Galbi (Korean Marinated Short Ribs)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Rinse the beef short ribs under cold water to remove any bone fragments, then soak them in water for at least 30 minutes, changing the water once, to remove excess blood.

   Ongeveer 30 min

2. 2

   While the ribs soak, prepare the marinade by combining the soy sauce, grated pear, grated onion, minced garlic, grated ginger, brown sugar, sesame oil, black pepper, and rice wine in a large bowl.

   Ongeveer 10 min

   Tip van de kok: Grating the pear and onion helps tenderize the meat and release their flavors more effectively.

3. 3

   Drain the short ribs thoroughly and pat them dry with paper towels.

   Ongeveer 5 min

4. 4

   Add the dried short ribs to the bowl with the marinade, ensuring each piece is fully coated.

   Ongeveer 2 min

5. 5

   Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to penetrate the meat.

   Ongeveer 3 uur

   Tip van de kok: Marinating longer will result in more tender and flavorful ribs.

6. 6

   Preheat your grill to medium-high heat.

   Ongeveer 5 min

   Tip van de kok: If using a stovetop grill pan, preheat it over medium-high heat until hot.

7. 7

   Remove the ribs from the marinade, letting any excess drip off, and place them on the hot grill.

   Ongeveer 1 min

   Tip van de kok: Discard any remaining marinade.

8. 8

   Grill the short ribs for 3-5 minutes per side, or until beautifully caramelized and cooked to your desired doneness.

   Ongeveer 20 min

   Tip van de kok: Adjust grilling time based on the thickness of your ribs and grill temperature. Watch for flare-ups from the sweet marinade.

9. 9

   Transfer the cooked short ribs to a platter.

10. 10

    Garnish with toasted sesame seeds and sliced green onions, if using, before serving.

    Ongeveer 1 min