Williams Sonoma Williams Sonoma Home Pottery Barn Pottery Barn Teen Pottery Barn Kids West Elm Rejuvenation Mark & Graham GreenRow

Korean-Style Grilled Short Ribs with Gochujang Peanut Sauce

Rated 0 out of 5
Be the first to Write a Review

For a delicious change of pace, skip the grilled steaks on Father’s Day and prepare these Korean-inspired short ribs. They’re first cut Hasselback-style—the ribs are sliced at narrow intervals but not cut all the way through. This helps the meat absorb the flavor-packed marinade made with fresh ginger, garlic, soy sauce and gochugaru, a fragrant red pepper powder popular in Korean cooking (sub in regular chile flakes if you like). To give the accompanying peanut sauce a kick of heat, we stir in gochujang, a spicy-sweet Korean condiment. After grilling the ribs, pile them on a platter along with the peanut sauce, butter lettuce leaves, cucumbers, scallions and other garnishes, then invite everyone to assemble their own lettuce cups. If you can't find boneless short ribs, tri-tip works equally well.

Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 to 6

Ingredients

For the short ribs:

  • 2 lb. (1 kg) boneless beef short ribs, 1 to 1 1/2 inches (2.5 to 4 cm) thick
  • 1/2 cup (4 fl. oz./125 ml) soy sauce
  • 1/4 cup (2 fl. oz./60 ml) seasoned rice vinegar
  • 3 Tbs. toasted sesame oil
  • 1/4 cup (2 oz./60 g) firmly packed dark brown sugar
  • 2 Tbs. gochugaru
  • 1 heaping Tbs. grated garlic (about 6 cloves)
  • 1 heaping Tbs. grated fresh ginger

For the gochujang peanut sauce:

  • 1/2 cup (5 oz./155 g) smooth peanut butter
  • 3 to 4 Tbs. gochujang, depending on desired spice level
  • 3 Tbs. soy sauce
  • 3 Tbs. maple syrup
  • 2 Tbs. warm water
  • 1 Tbs. toasted sesame oil
  • Juice of 1 lime
  • 2 garlic cloves, grated
  • 2 tsp. grated fresh ginger
  • Kosher salt
  • Vegetable oil as needed
  • 1 head butter lettuce, leaves separated
  • 2 Persian cucumbers, cut into matchsticks
  • Halved limes for serving
  • 1 bunch scallions, sliced on the diagonal
  • White and black sesame seeds for garnish

Directions

To prepare the short ribs, using a sharp knife, slice the ribs on the diagonal every 1/4 inch (6 mm), making sure not to cut all the way through (this is called a Hasselback cut).

In a large bowl, whisk together the soy sauce, vinegar, sesame oil, brown sugar, gochugaru, garlic and ginger. Add the short ribs and toss to coat with the marinade, then submerge them in the marinade. Cover the bowl with plastic wrap and refrigerate overnight.

To make the gochujang peanut sauce, in a medium bowl, combine the peanut butter, gochujang, soy sauce, maple syrup, warm water, sesame oil, lime juice, garlic and ginger and stir until smooth. You can make the sauce in advance; cover and refrigerate, then bring to room temperature before serving.

When ready to cook, remove the short ribs from the refrigerator and transfer them to a baking sheet or platter, reserving the marinade. Season the ribs lightly with salt. Pour the marinade into a small saucepan, place over medium-high heat and bring to a boil. Reduce the heat and simmer until thickened slightly, about 5 minutes. Remove from the heat and cover to keep warm.

Prepare a medium-hot fire in a grill, or heat a cast-iron skillet or grill pan over medium-high heat. Oil the grill grates or pan.

Arrange the short ribs on the grill or in the pan. Cook, turning the ribs once halfway through, until a deeply browned, caramelized crust forms and the meat that’s visible between the Hasselback cuts is mostly cooked through, with just a bit of pink showing, 4 to 5 minutes total for smaller ribs and 8 to 10 minutes total for larger ribs.

Transfer the ribs to a platter along with the lettuce leaves, cucumbers, limes and gochujang peanut sauce. Sprinkle the ribs with the scallions and sesame seeds. Serve the reduced marinade as a sauce alongside the short ribs. Serves 4 to 6.

Williams Sonoma Test Kitchen

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 74ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;