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Korean Short Ribs

  • Yields: 4 Servings
  • Cook time: 8 minutes
  • Prep time: 20 minutes

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup mirin rice wine
  • 2 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon sesame oil
  • 5 pounds flanked beef short ribs (i.e., cut ½-inch thick)

Instructions

Combine soy sauce, mirin, brown sugar, onion powder, granulated garlic, and sesame oil in a medium bowl and whisk to combine. Place short ribs in a large re-sealable bag and add the marinade. Seal the bag while removing as much air from the bag as possible. Refrigerate for 4–6 hours.

Prepare grill for medium-high heat cooking, approximately 425°F. Remove the short ribs from the bag and pat dry with paper towels. Grill for approximately 3–4 minutes per side until nicely browned. Remove and serve immediately.

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