Korean SpareRibs. Korean, Ginger, Sesame Oil, Spare Rib, Dinner, Weekday, Main Course. Pour the leftover marinade into a saucepan, add the honey, and bring to a boil to form a glaze. Korean-style short ribs can be found at most Asian markets.
As you make the dish, note the.
This week I have a rib recipe that you absolutely must try.
These ribs are way different than your traditional BBQ ribs.
You can cook Korean SpareRibs using 11 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Korean SpareRibs
- It's 2 lbs of beef short ribs.
- It's 1/2 cup of Mirin.
- You need 1 Tbsp of sugar.
- It's of Seasoning:.
- It's 1/4 cup of soy sauce.
- Prepare 1/4 cup of Mirin.
- You need 1 Tbsp of sugar.
- Prepare 1 Tbsp of sesame oil.
- You need 1 Tbsp of garlic, minced.
- It's 2 sprigs of green onion, finely chopped.
- Prepare of Some black pepper.
In place of a dry rub I use a. This recipe for Smoked Spicy Korean Spare Ribs is a winner. The perfect mix of sweet and savory with the right amount of heat these ribs are sure to please. This is a easy way to make Korean BBQ.
Korean SpareRibs step by step
- With a damp paper towel, clean the ribs to get rid of bone debris. Put in a mixing bowl. Add 1/2 cup Mirin and 1 Tbsp of sugar. Mix well. Set aside for 1 hour in cool place preferably (not in the fridge)..
- After 1 hour, drain ribs..
- In a mixing bowl, put all ingredients for sauce, incorporate well. Put ribs in, mix well. Let rest for 30 minutes. Put in container and put in refrigerator until ready to BBQ. Ribs can be seasoned for 24 hours before cooking. You can BBQ them all and keep leftover in the fridge for 2 to 3 days. When you want to eat, microwave and enjoy..
- Of course, the taste wouldn’t be the same as off the grill, but it would still be a quick and tasty meal...with rice, of course...and maybe some kimchi 😊..
You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green. Skim and discard excess fat from liquid. Bring to a boil over high heat and. Pair these Korean ribs with a dark, cherry-inflected, spiced Argentinean Malbec.
