Name: Grilled Korean-Style Short Ribs
Yield: Makes 8 servings
Ingredients: 1 cup soy sauce; 1/2 cupmirin (sweet Japanese rice wine) or sweet Sherry; 1/2 cup (packed) dark brown sugar; 1/4 cup unseasoned rice vinegar; 1/4 cup oriental sesame oil; 1/4 cup minced garlic (about 15 cloves); 2 large green onions, chopped; 5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces); Chopped Spinach with Toasted Sesame Seeds

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Grilled Korean-Style Short RibsPornchai Mittongtare

In a Korean home or restaurant, grilled ribs (kalbi kui) would be accompanied by the spicy pickled cabbage called kimchi. It's available in the refrigerated foods section of some supermarkets and at Korean and Asian markets. For the ribs, have the butcher cut the flanken across the bones into 1/3- to 1/2-inch-thick pieces. Begin marinating the ribs one day ahead. What to drink: Asian lager.

Recipe notes

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