Homemade from scratch boneless Korean style beef short ribs

Beef is whats for dinner!  Personally, I love beef as much as the next person despite the fact that I have cut down consumption of the meat by quite a bit.  However when I decide to choose beef, I always have trouble deciding what to make with it depending on what type of cut beef I have available on hand.  So after digging through my packed freezer, I pulled out some boneless beef short ribs and decided to make Korean style boneless beef short ribs.

This recipe can be applied to regular beef short ribs or boneless.  Now don’t get me wrong, I get tempted to take shortcuts to cooking sometimes when time isn’t on my side but nothing is better then making things from scratch in my opinion.

I recommend making the marinade for the beef from scratch (which will be used to marinate beef for at least 1 day) marinate since the bottled korean short rib marinade usually contains corn syrup and other unnatural ingredients that you can avoid.

Ingredients:

1 to 1 1/2 cups  lower sodium soy sauce

3/4 cup organic cane sugar

1/4 cup sesame oil

5 cloves of garlic, minced

2 kiwi fruit (or 1 Fuji apple), smashed or puree

1 of a medium yellow onion, chopped

3 large green onions, cut into small pieces

1 tsp toasted sesame seeds

1/2 tsp of red pepper flakes or Korean pepper paste

4-6  pounds of Korean short-ribs

Directions:

1.  Place the short ribs in a large zip lock bag or a dish that can hold them all.

2. Combine all the ingredients together in zip lock bag.

3. Pour the marinade into the zip lock  bag over the meat making sure the short ribs have been coated well and refrigerate over night until its time to cook.

4. Heat grill to medium-high heat and when the grill is hot, add meat.  Grill each side for 3-4 minutes (since mine were thicker short ribs it’s 4-5 minutes).  Garnish with addional slices of green onion and toasted sesame seeds.

Serve with a side of rice and vegetables.  Enjoy and let me know how this recipe came out for you.  I certainly would love to know!

Yield: 6 Servings

Ingredients:

1 to 1 1/2 cups lower sodium soy sauce

3/4 cup organic cane sugar

1/4 cup sesame oil

5 cloves of garlic, minced

2 kiwi fruit (or 1 Fuji apple), smashed or puree

1 of a medium yellow onion, chopped

3 large green onions, cut into small pieces

1 tsp toasted sesame seeds

1/2 tsp of red pepper flakes or Korean pepper paste

4-6 pounds of Korean short-ribs

Directions:

1. Place the short ribs in a large zip lock bag or a dish that can hold them all.

2. Combine all the ingredients together in zip lock bag.

3. Pour the marinade into the zip lock bag over the meat making sure the short ribs have been coated well and refrigerate over night until its time to cook.

4. Heat grill to medium-high heat and when the grill is hot, add meat. Grill each side for 3-4 minutes (since mine were thicker short ribs it's 4-5 minutes). Garnish with addional slices of green onion and toasted sesame seeds.

Serve with a side of rice and vegetables. Enjoy and let me know how this recipe came out for you. I certainly would love to know!