Korean Galbi Short Ribs
Korean style beef short ribs*
peeled and finely grated
Dark Sesame Oil
Ground Black Pepper
Chopped Green Scallions
, thinly sliced
Put ribs in a gallon ziplock bag. This keeps you from having to touch the ooky raw meat.
Prepare teh marinade by whisk together remaining ingredients.
Add marinade to the ziplock bag, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. I like to massage it all together all squishy.
Refrigerate for at least 4 hours but preferably overnight.
Heat oven broiler to high (or cook on an outdoor grill).
Line a baking pan with foil and place the ribs on them.
Cook for 3 minutes, then flip the ribs over and cook again.
Garnish with thinly sliced green onions, if desired.
We asked the butcher to take short ribs and cut them into long pieces about 1/4 in thick and that worked beautifully for this dish.
Korean Galbi Short Ribs https://twosleevers.com/korean-galbi/