Two years ago my daughter took me to a Korean restaurant for my birthday, the kind where you cook your dinner at the table yourself. One dish stood out to me -the Korean short rib. I have always loved slow simmered short rib, but had never had it thinned sliced cooked hot and fast and thought it was fantastic. I designed the recipe and then turned it over to my son-in-law Jack to cook. I have a quote from Jack, “It turned out great.” That’s good enough for me. This has some heat so beware. Hope you like it.
2 pounds Korean short ribs
1/2 cup low sodium teriyaki sauce
1/4 cup sweet rice wine
1/2 cup brown sugar
1 teaspoon sesame seed oil
4 cloves garlic minced
2 teaspoons minced ginger
1 small apple grated
1/2 teaspoon chili flakes
Green onion for garnish
Mix teriyaki, brown sugar, ginger, garlic, apple, sesame oil, wine and chili flakes.
Marinade the ribs in mixture overnight
On a hot grill cook ribs 2-3 minutes per side.
Serve with kimchi coleslaw