Recipe information
Yield
8 Servings
Ingredients
1
cup soy sauce
1
/2 cup mirin (sweet Japanese rice wine) or sweet Sherry
1
/2 cup (packed) dark brown sugar
1
/4 cup unseasoned rice vinegar
1
/4 cup oriental sesame oil
1
/4 cup minced garlic (about 15 cloves)
2
large green onions, chopped
5
pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)
Chopped Spinach with Toasted Sesame Seeds
Need to make a substitution?
Preparation
Step 1
Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Step 2
Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.