Tuesday, January 24, 2012



4 lbs short ribs, thick cut1/2 C shoyu
1/4 C sugar
1 Tbsp ko choo jung sauce bean paste
4 cloves garlic, diced
1 Tbsp julienne cut ginger
1 tsp sesame oil
4 Tbsp finely sliced green onion
1 tsp roasted sesame seeds


Slice and "butterfly" meaty part of the rib. Score deeply but avoid cutting the bone. Place flat in a container. Mix marinade ingredients and marinate ribs for 1 to 2 hrs. Turn every 15 min or use a well-sealed container which can you could just shake. Either broil or grill, turning several times, cooking until done.

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