Petitchef

Korean bbq: marinated short ribs in lettuce leaves

Main Dish
4 servings
17 min
20 min
Very Easy

Ingredients

Number of serving: 4

Marinade:

1/4 cup soy sauce

1/2 Korean pear or Asian pear, grated with juices

3 cloves finely chopped garlic

1/2 small white onion, grated or thinly sliced

1 tablespoon grated fresh ginger

1 tablespoon light brown sugar

1/2 tablespoon honey

1 tablespoon sesame seeds, toasted

1 tablespoon toasted sesame oil

2 teaspoons ground red pepper

1/4 teaspoon ground black pepper

1 green onion, thinly sliced

1 (12-ounce) can lemon-lime soda

2 pounds boneless short ribs

Cooked white rice, for serving

12-16 large Romaine lettuce leaves, washed and dried

Gochuchang paste

Toasted seasme seeds (optional)


Korean Cucumber Salad (Oi Moochim):

1/2 cup distilled vinegar or rice vinegar

2 tablespoons soy sauce

2 teaspoons sugar

4 teaspoons seasoned gochuchang paste, or more to taste, recipe follows

1 teaspoon toasted sesame oil

4 Korean or kirby cucumbers, thinly sliced

1 small white onion, halved and thinly sliced

1 tablespoon sesame seeds, toasted


Seasoned Gochuchang Paste (seasoned red pepper paste):

4 tablespoons gochuchang (available at Korean grocers)

1 tablespoon sugar

1 tablespoon sesame seeds

2 teaspoons sesame oil

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




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