Korean Braised Short Ribs

Serve this with cooked cellophane noodles, dipped into the cooking sauce.

4 pounds beef short ribs, cut into pieces
2 cloves garlic, chopped
1/2 cup soy sauce
1/4 cup chopped onion
2 tablespoons granulated sugar
2 tablespoons ground sesame seed*
2 teaspoons chopped ginger root or 1/2 teaspoon ground ginger
1/2 teaspoon pepper

Trim fat from beef ribs; place beef in shallow non-reactive dish.
Mix remaining ingredients; pour over beef.
Cover and refrigerate, turning occasionally, 24 hours.

Drain beef, reserving marinade.
Cook beef in 4-quart Dutch oven over medium heat until brown; drain.
Pour marinade over beef.
Cover and bake at 350 degrees F until tender, about 2 hours.

Yields 4 to 6 servings.

* Ground sesame seed is available in Oriental food specialty stores and some supermarkets.
Whole sesame seed can be ground in the blender: 1 tablespoon whole sesame seed yields 2 tablespoons ground sesame seed.

Korean Barbecued Short Ribs

Posted by MaryEllen29 3/25/02 5:57:47 pm

3 tablespoons red or white wine or sherry
1/2 teaspoon black pepper
1/3 cup sesame oil
1/2 medium onion, grated
2 1/2 tablespoons brown sugar
1/2 cup soy sauce
1 tablespoon minced garlic
1 teaspoon minced ginger
1 tablespoon lemon juice
1 egg
2 pounds beef short ribs

Combine wine, pepper, sesame oil, onion, sugar, soy sauce, garlic, ginger, lemon juice and egg.
Rub mixture very gently into the beef.

Marinate, refrigerate for at least 4 to 6 hours (or overnight).

Cook on a grill or broil about 5 to 10 minutes on each side, or bake in a 350 degree F oven about 15 to 20 minutes.

Serve hot.

Makes 4 servings.

Korean Barbecued Beef (Bulkokee)

1 pound beef boneless top loin or sirloin steak
1/4 cup soy sauce
3 tablespoons granulated sugar
2 tablespoons sesame or vegetable oil
1/4 teaspoon pepper
3 scallions, finely chopped
2 cloves garlic, chopped

Trim fat from beef; cut beef diagonally across grain into 1/8-inch slices.
Mix remaining ingredients; stir in beef until well coated.
Cover and refrigerate 30 minutes.
Drain beef; stir-fry in 10-inch skillet or wok over medium heat until light brown, 2 to 3 minutes.
Serve beef with hot cooked rice.

Yields 4 servings.