Korean-style Beef Short Ribs with Gochujang Barbecue Sauce

Irv Miller

Ingredients:

For the sauce: (Makes about 2 cups)

1 teaspoon toasted sesame oil
1 teaspoon vegetable oil
1/2 cup coarsely chopped green onion
1 tablespoon minced garlic
3/4 cup gochujang (Korean hot pepper paste)
1/8 cup (packed) light brown sugar
3 tablespoons low-sodium soy sauce
3 tablespoons unseasoned rice vinegar
3/4 cup water

For the ribs: (Serves 4)

1 cup light soy sauce
1/2 cup mirin
1/2 cup (packed) light brown sugar
1/8 cup seasoned rice vinegar
3 tablespoons coarsely chopped garlic
1-3 pounds (8-10 slices) Korean-style, thin-sliced (or flanked) beef short ribs (kalbi)

Instructions:

For the sauce: Heat the oils over medium-high heat in a heavy-bottomed, medium-sized saucepan. Add the green onions and garlic and cook until soft, about 5 minutes. Whisk in gochujang, brown sugar, soy sauce, vinegar and water over low heat until smooth and slightly thickened, about 30 minutes. Set aside until needed.

For the marinade: Combine soy sauce, mirin, sugar, vinegar and garlic in a medium-sized bowl; whisk to blend well. Pour into large, heavy-duty ziplock bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

For the ribs: Prepare barbecue grill to medium-high heat. Remove ribs from marinade and wipe clean. Working in batches, grill ribs until browned and cooked to medium rare, about 3 minutes each side. Apply the barbecue sauce over ribs just before serving. Mound ribs on platter or serve individually.