Ingredients
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2 pounds (907 g) Korean style beef short ribs
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¼ cup (60 ml) soy sauce
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2 tablespoons (30 ml) gochujang chili paste
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2 tablespoons (30 ml) dark sesame oil
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2 tablespoons (30 ml) brown sugar
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2 tablespoons (30 ml) apple cider vinegar
Directions
- In a bowl whisk together, soy, gochujang chili paste, dark sesame oil, brown sugar, and apple cider vinegar, to make a marinade.
- Set aside 1/4 cup (60 ml) of the marinade and reserve.
- Place the ribs into the bowl with the remaining marinade.
- Turn beef until it is evenly coated.
- Preheat grill to hot.
- Drain excess sauce off beef short ribs.
- Grill beef short ribs, turning once, to desired doneness.
- Remove ribs from grill serve immediately, with reserved unused marinade as a sauce.
- Serve hot.
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