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Korean Short Ribs Recipe

Name: Korean Short Ribs
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 4
Ingredients: 2 ½ pounds flanken short ribs; Huli Huli Sauce, recipe follows; Coconut Jasmine Rice, recipe follows; Szechuan Fried Green Beans, recipe follows; 1 tablespoon white sesame seeds, garnish; 1 tablespoon black sesame seeds, garnish; ½ cup scallion greens, sliced for garnish (reserve white parts for Huli Huli Sauce)

Tastemade

Chef Logan Sandoval brings backyard grilling fun into the kitchen. Korean short ribs soak in a pineapple huli huli sauce, with a side of coconut jasmine rice and cucumber salad...then black sesame ice cream for the win!

Ingredients

2 ½ pounds flanken short ribs

Huli Huli Sauce, recipe follows

Coconut Jasmine Rice, recipe follows

Szechuan Fried Green Beans, recipe follows

1 tablespoon white sesame seeds, garnish

1 tablespoon black sesame seeds, garnish

½ cup scallion greens, sliced for garnish (reserve white parts for Huli Huli Sauce)

Method

Marinate short ribs in half of Huli Huli sauce for a minimum of 2 hours and maximum overnight.

Reserve the other half of the Huli Huli sauce for plating.

Heat a grill pan over high heat. Grill short ribs, dipping the ribs back in the marinade with every turn.

Turn the ribs every 1-2 minutes until a nice char is accumulated on both sides (8 minutes).

Remove from the grill and let rest for 5 minutes.

Add remaining Huli Huli sauce to a small pot and warm over medium-low heat.

Plate with Coconut Jasmine Rice and Szechuan Fried Green Beans, garnishing with scallion greens, sesame seeds, and reserved Huli Huli Sauce.

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