Korean Cut Short Ribs w/ Ginger-Soy Marinade
This korean short ribs recipe was one of our first recipe posts back in 2008. It’s fun to see how our photography and garden has changed over the years!
Korean Short Ribs Recipe
Still hazy in my pre-coffee morning stupor, Diane hit me with innocent question, “Are you going to cook that?…” It immediately kicked an, “Aww, sh%&!” out of my mouth. A few days earlier we had purchased one of my favorite cuts of beef, the Korean-style-cut short ribs and I totally forgot about them in the fridge. (For those uninitiated, Korean Cut short ribs refers to a butcher style of cross-cutting the ribs so that they are about 1/2-3/4″ thick. This is, of course, for the Korean dish Kalbi, which is unbelievably addicting. The ribs cut this way allow you to be able to grill, broil, or pan sear them quickly (and makes it easier to eat with chopsticks.) Forgetting about the short ribs seems to be my M.O. lately when it comes to these delectable chow-down tasties. The last couple times of grilling short ribs, I had forgotten them for a bit, and they came off with a little extra carbon.
So after Diane asked her innocent question, my synapses started firing and realized that I once again had almost forgotten the ribs and nearly allowed them to spoil. Determined to redeem myself to the Beef Gods, I had my morning cappuccino (priorities, you know) then laid my focus into the short ribs.
Best Marinade for Korean Cut Short Ribs
The Korean cut short ribs are quick and easy to prepare and cook. Sometimes too quick to cook, and if you aren’t paying attention you’ll carbon ’em. For this marinade we upped the tasty quotient by incorporating palm sugar rather than regular granular sugar. This is an ingredient which I’ve often overlooked in our Asian grocery stores , but do love it’s magic. Palm sugar reminds Diane of her kitchen slave days, and she was the one who introduced me to it. Ohhh what sweet magic. The type we bought has a light brown sugar sweetness highlighted by accents of coconut and vanilla. There are a lot of different types of palm sugar so check out Viet World Kitchen, Kasma Loha-Unchit, or Wikipedia for a more in depth explanation.
Even if you can’t get your hands on some palm sugar, this short rib recipe is mighty tasty. Just substitute with a bit of regular sugar. I focused for the whole 10 minutes it took to cook, and the ribs came out quite delectable. The beef gods were pleased. Another quick and easy way to prepare the short ribs it to coat them with a bit of oil, fresh chopped rosemary, sea salt and pepper. If anyone has an actual Korean Kalbi recipe or any other short rib recipe that you are thrilled with, please share the link. We’d love to try cooking the short ribs with new delicious recipes for one of our favorite cuts.
Short Ribs w/ Ginger Soy Marinade
- Rinse and pat dry short ribs.
- Combine marinade ingredients (oil, garlic, brown sugar, soy sauce, sesame oil, and ginger.)
- Put ribs in a plastic bag or flat container to marinate them in, add marinate and carefully toss to coat ribs. Allow to marinate for about 30 minutes. (You can leave these out for the 1/2 hour marinade time, but if marinating longer, then you might want to refrigerate them as they marinade)
- Heat oven on broil, 550ºF with the rack about 6 inches below the top. Line 2 sheet pans with aluminum foil. Place a wire rack on sheet pans then lay ribs in a single layer.
- Broil for 4-5 minutes each side or until cooked through and crispy.