For my Bulgogi Korean BBQ Short Ribs my secret flavor weapon is apple sauce. This adds a sweet and sour flavor, a thickening quality to the marinade, and enhances the caramelization while under the broiler, or better yet, grilled for some superb BBQ.
I hope everyone out there survived a fun and exciting New years Eve celebration. While these take a four hour marinade, you can start these now and be prepared for a grubbing dinner later. In the meantime maybe a breakfast like these Savory Egg Clouds or my Chipotle Cheddar Biscuits with Chorizo Sausage Gravy should set things straight.
For these I use the thin cut, bone in short ribs. Having the bone still in adds so much more flavor, as is the case with any meat like chicken, leg of lamb etc. You get it, right? These are great because I get that wonderful beef flavor, but am not eating a lot of meat. It seems the older I get the less beef I eat. So, like all things, I eat it in moderation because it is delicious. Especially marinated and grilled like these Bulgogi Korean BBQ Short Ribs.
The beef short ribs should be marinated a minimum of 4 hours, but usually I do overnight. If you can’t find short ribs, feel free to use flank steak sliced thin than then marinate.
I like to start this over the weekend when I am thinking of what meals to prepare for the week. That way I can have it in the next day or two all marinated and just put these short ribs on the grill. A little planning goes a long way.
In a blender add all the marinade ingredients and purée until smooth. I pour this into a ZipLoc plastic bag or bowl, add the short ribs and marinate covered for at least 4 hours, but overnight preferable for maximum flavor.
When ready to grill or broil these get the gas or charcoal grill to 350°F. Shake any excess marinade off short ribs. Grill turning once, about 4 minutes per side. Feel free to baste during the cooking process so the edges get caramelized and get crispy.
Allow the Bulgogi Korean BBQ to rest for 5 minutes then I cut the meat across the grain thin, but feel free to eat off the bone. Serve with green onions on top and steamed rice. Enjoy!
- 1 lb beef short ribs (bone in)
- 4 green onions + 1 green top only for garnish
- ½ cup soy sauce
- ½ cup brown sugar
- ½ cup apple sauce
- 2 tbsp rice wine vinegar
- 3 tbsp fresh crushed ginger
- 3 cloves garlic
- 2 tbsp toasted sesame seeds (See Note 1)
- 2 tbsp sesame oil
- In a blender add all the marinade ingredients and purée until smooth.
- In a ZipLoc or bowl add short ribs and marinate covered for 4 hours, but overnight preferable for maximum flavor.
- Heat gas or charcoal grill to 350°F. Drain excess marinade off short ribs. Grill turning once, about 4 minutes per side. The edges with caramelize and get crispy.
- Allow the meat to rest for 5 minutes then I cut the meat across the grain thin, but feel free to eat off the bone. Serve with green onions on top and steamed rice.