Grilled Short Rib Skewers from Korea

Grilled Short Rib Skewers from Korea

Grillin' up some juicy Korean Short Rib Kebabs here, y'all! This bad boy's got Asian vibes writ large, with soy sauce, rice vinegar, garlic, sesame oil, and a dose of Sriracha, giving boneless beef short ribs a flavor explosion. We ain't doin' no chunky kebabs here, though – we're threadin' the meat satay-style. Serve 'em with some saucy Asian-style broccoli and a mountain of steamed rice, or beside some bubblin' sundubu jigae.

Yield: 12 kebabsDifficulty: EasyTotal Time: 6 hours (4 hours active)

Gather up the following ingredients:

• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons Sriracha
• 1 teaspoon sesame oil
• 4 green onions, minced
• 2 garlic cloves, minced
• 1 1/4 to 1 1/2 pounds boneless short ribs, trimmed of silver skin and large bits of fat, cut into 3-inch chunks, and then thinly sliced against the grain into 1/4-inch slices
• 12 bamboo skewers

First things first, mix up the marinade: stir together the soy, mirin, brown sugar, vinegar, Sriracha, oil, half of the onions, and the garlic. Add the short rib strips and give 'em a good toss to coat. Cover and let 'em marinate for 4 to 6 hours.

Now, soak 12 bamboo skewers in water for 30 minutes. Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Thread the meat onto the skewers like an accordion, then flatten it out (kinda like satay). Discard the marinade.

Grill, turning once, until cooked through and nicely charred, about 6 minutes. Transfer to a platter, garnish with the remaining green onions, and dive in!

Hungry yet? If that broccoli side dish sounds like your thing, go ahead and check out the Asian-style broccoli recipe detailed below. Pair these tasty kebabs with a beer and let the good times roll!

Asian-style Broccoli Recipe

• Yield: 4 servings
• Difficulty: Easy

Ingredients:

• 4 cups broccoli florets
• 2 tablespoons low-sodium soy sauce (or coconut aminos for gluten free option)
• 1 tablespoon sesame oil (toasted for better flavor)
• 1 tablespoon rice vinegar
• 1/2 teaspoon garlic powder (or use fresh garlic if preferred)
• 1/4 teaspoon ginger powder (or use fresh ginger if preferred)
• 1/4 teaspoon red pepper flakes (optional for some heat)
• Sesame seeds (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the broccoli with a bit of oil and spread it on a baking sheet.
3. Mix the soy sauce, sesame oil, rice vinegar, garlic powder, ginger powder, red pepper flakes (if using), and lay the broccoli on the sheet.
4. Roast for about 15 minutes, until the broccoli is lightly browned and tender.
5. Season and garnish with sesame seeds for crunch.

Pair these grub-worthy kebabs with a frothy pint of beer and watch how your friends fawn over your culinary skills!

1. The marinade for the Korean Short Rib Kebabs includes soy sauce, brown sugar, rice vinegar, Sriracha, sesame oil, green onions, and garlic, providing a flavor explosion for the boneless short ribs.
2. Before threading the meat onto the skewers, the short rib strips must be coated with the marinade and allowed to marinate for 4 to 6 hours for optimal flavor.
3. The uncategorized Asian-style broccoli recipe serves as a delicious side dish for the kebabs, featuring low-sodium soy sauce, sesame oil, rice vinegar, and red pepper flakes for a spicy twist.
4. After grilling the kebabs for 6 minutes, they should be garnished with the remaining green onions and served alongside the saucy Asian-style broccoli and a mountain of steamed rice or beside some bubblin' sundubu jigae, making for a satisfying and nutritious meal, all while showcasing your kitchen talents.

Read also: