Korean Short Rib Kebabs Recipe

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the 12 bamboo skewers in a bowl of water for at least 30 minutes so they do not burn.

2. In a bowl, whisk the soy sauce, mirin, brown sugar, rice vinegar, Sriracha, sesame oil, minced green onions and minced garlic until the sugar dissolves.

3. Add the thinly sliced short ribs to the marinade, toss to coat, cover, and refrigerate for about 6 hours.

4. Drain the skewers. Thread the marinated beef slices onto the skewers, folding each slice so the kebabs hold together, dividing evenly to make 12 kebabs.

5. Heat a grill or grill pan to medium-high, about 450°F (232°C), and oil the grates lightly.

6. Grill the kebabs 2 to 3 minutes per side, turning until browned and the beef reaches 145°F (63°C) in the thickest part. Rest 3 minutes before serving.