Petitchef

Korean bbq: marinated short ribs in lettuce leaves

Main Dish
4 servings
17 min
20 min
Very Easy

Ingredients

4

Marinade:

Korean Cucumber Salad (Oi Moochim):

Seasoned Gochuchang Paste (seasoned red pepper paste):

Preparation

  • Cut the short ribs against the grain into slices about 1/4 inch thick. Whisk together all the marinade ingredients in a large baking dish.
  • Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
  • Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness.
  • Serve short ribs in lettuce leaves with rice, gochuchang paste, and sesame seeds.
  • Korean Cucumber Salad (Oi Moochim):
    Whisk together the vinegar, soy, sugar, gochuchang, and sesame oil in a large bowl. Add the cucumber and onion and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating.
  • Seasoned Gochuchang Paste (seasoned red pepper paste):
    Combine all ingredients in a small bowl. Mix well.

Photos

Korean BBQ: Marinated short ribs in lettuce leaves, photo 1
Korean BBQ: Marinated short ribs in lettuce leaves, photo 2
Korean BBQ: Marinated short ribs in lettuce leaves, photo 3
Korean BBQ: Marinated short ribs in lettuce leaves, photo 4
Korean BBQ: Marinated short ribs in lettuce leaves, photo 5
Korean BBQ: Marinated short ribs in lettuce leaves, photo 6
Korean BBQ: Marinated short ribs in lettuce leaves, photo 7
Korean BBQ: Marinated short ribs in lettuce leaves, photo 8
Korean BBQ: Marinated short ribs in lettuce leaves, photo 9

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