Chef John's Korean BBQ Short Ribs with a Classic Teriyaki Marinade
Flanken-style beef short ribs steeped in a soy, sake and mirin teriyaki marinade, then grilled hot and fast until caramelized.
Ingredients
| ½ cup | 120 ml | soy sauce |
| ½ cup | 120 ml | sake |
| ⅓ cup | 80 ml | mirin (Japanese sweet wine) |
| ¼ cup | 60 ml | packed brown sugar |
| 2 tsp | 10 ml | finely grated ginger |
| 2 tbsp | 30 ml | finely minced green onions |
| 1 tsp | 5 ml | ground turmeric |
| 2 lb | 905 g | beef short ribs, cut flanken-style |
Instructions
- Combine the 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.
- Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
- Preheat a charcoal grill for high heat. Wait for any flames to die down and the coals to glow before adding the meat.
- Remove the meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Baste with any excess marinade while grilling, flipping after basting to let it caramelize, about 1 minute more per side.
- Serve immediately, spooning or brushing on any accumulated juices from the plate.
Note: Feel free to add garlic or other spices; finely minced chile peppers add a nice kick of heat.