Korean BBQ Short Ribs
The most delicious homemade Korean BBQ sauce is tossed with boneless short ribs and either grilled or sous vide for a scrumptious and easy meal!
Ingredients
Korean BBQ Sauce
- 1 ½ cups brown sugar
- 1 ½ cups soy sauce, Tamari for gluten-free
- ½ cup mirin
- ½ cup water
- 2 tablespoons rice wine vinegar
- 3 tablespoons chili paste
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 1 tablespoons fresh ginger, grated
- 6 cloves garlic, crushed
- 1 green onion, finely chopped
- 2 tablespoon cornstarch
- 2 tablespoon water
Short Ribs
- 4 boneless beef short ribs, 8 ounces each
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Prepare the Korean bbq sauce.
- In a large saucepan combine the first 11 ingredients of the BBQ sauce and bring to a boil on the stove over medium-high heat. Simmer for 5-7 minutes.
- In a small bowl, combine the cornstarch and water. Add this mixture to the boiling sauce.
- Whisk to combine well, reduce heat to medium and cook 3-4 minutes. Turn the heat off and set the sauce aside.
Grill the short ribs.
- Heat a grill over medium-high heat.
- Sprinkle the short ribs with salt and pepper, then toss with 1/3 cup Korean BBQ Sauce. Set the remaining sauce aside for serving.
- Grill the short ribs for 8-10 minutes, flipping halfway through the cook time. Remove from the grill and rest for 5-10 minutes.
- Thinly slice the ribs against the grain and serve with the remaining Korean BBQ Sauce.
Or sous vide the short ribs.
- Place each of the short ribs in it’s own airtight sealed plastic bag with about 2 tablespoons of the Korean BBQ Sauce, toss to coat. Set the remainder of the Korean BBQ aside.
- Fill the sous vide machine with water to the fill line. Set the temperature at 130°F.
- Once the sous vide water has heated, place the short ribs in the sous vide rack.
- Since I don’t have a fancy vacuum sealer yet, I simply use the “water displacement method” of placing the airtight sealed bag with the short ribs in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
- Cook the short ribs for 4 hours in the sous vide.
- After removing the short ribs from the sous vide, sear them on each side for 10-15 seconds in a cast iron skillet or grill pan over high heat.
- Allow to rest for 5-10 minutes, thinly slice against the grain and serve with the remaining Korean BBQ Sauce.
Nutrition Facts
Calories 1030kcal (52%)Carbohydrates 107g (36%)Protein 76g (152%)Fat 36g (55%)Saturated Fat 9g (45%)Polyunsaturated Fat 1gMonounsaturated Fat 19gTrans Fat 1gCholesterol 247mg (82%)Sodium 5584mg (233%)Potassium 997mg (28%)Fiber 1g (4%)Sugar 89g (99%)Vitamin A 55mg (1%)Vitamin C 4mg (5%)Calcium 97mg (10%)Iron 4.2mg (23%)
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