Salty, sweet, rich. This beef dish goes great with rice and kimchi if you have it.
Prep time: 3 Hours
Cook Time: 30 Minutes
Course: Main Dishes
- 3 Lbs thinly sliced beef short ribs
- 1/2 Cup soy sauce
- 1/4 Cup peanut oil
- 2 Tbsp rice vinegar
- 2 Tbsp sesame oil
- 1/4 Cup sugar
- Big squeeze of Sriracha hot sauce (optional)
First off, make sure you have the right cut of short ribs. You want these to be about 1/4 inch thick and there should be 3 bones along the bottom.
Whisk together all the ingredients except the beef and scallions.
Put the beef and marinade in a zip top bag and let sit for at least 3 hours. Longer the better.
Heat up a grill so you have a blazing hot side and a less hot side. If you have a gas grill go high on one side and low on the other.
Transfer your marinade to a bowl and take it out to the grill with your meat. You will be basting the beef with the marinade so get a brush or spoon.
Sear the beef over the hot side of the grill.
Move it over to the cooler side. Flip and baste, flip and baste. Yes this is labor intensive but it is worth it.
Continue cooking on the cooler side for about 20 minutes.
Serve with some diced scallions.