Korean-Style Beef Short Ribs with Pickled Vegetables
Serves 4
Write a review
Total Time
30 min
Total Time
30 min
  1. 1.5kg beef Short Ribs "Flanken-style", 1/4" thick (Ribs cut across the bone – 1 cm thick) Like UITKYK Beef Rashers)
  2. Marinade
  3. 1/4 cup chopped green onions, plus more for garnish
  4. 1/4 cup plus 2 tablespoons reduced-sodium soy sauce
  5. 1/4 cup unseasoned rice vinegar
  6. 1/4 cup apple juice
  7. 3 tablespoons packed brown sugar
  8. 1 tablespoon minced garlic
  9. 1 tablespoon minced ginger
  10. 1 teaspoon crushed red pepper
  11. Pickled Vegetables
  12. 1/4 cup unseasoned rice vinegar
  13. 1 tablespoon packed brown sugar
  14. 1/4 teaspoon salt
  15. 1/4 teaspoon crushed red pepper
  16. 4 cups matchstick-cut vegetables, such as cucumber, diakon radish, red radish, carrots, red cabbage, cabbage
  1. Combine Marinade ingredients in small bowl. Place beef ribs and marinade in food-safe plastic bag; turn ribs to coat. Close bag securely and marinate in refrigerator 2 hours or up to overnight, turning occasionally.
  2. To prepare the pickled vegetables, combine vinegar, brown sugar, salt and red pepper in large bowl; whisk until incorporated. Add vegetables; toss to coat. Cover and refrigerate 15 minutes or up to 2 hours.
  3. Remove ribs from marinade, reserve marinade. Lightly oil grill using brush or oiled cloth. Place ribs on grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare.
  4. Meanwhile, pour reserved marinade in small sauce pan. Bring to a boil on medium-high heat; cook 5 to 8 minutes or until sauce reduces by half.
  5. Drizzle cooked marinade over ribs. Serve with Pickled Vegetables; garnish with green onions.
Uitkyk https://uitkykvleismark.co.za/