No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Korean Short Rib Kebabs

Ingredients borrowed from Korean and Indian cuisines give far-flung flavors to these kebabs. Hot kimchi (store-bought is fine) is great with the sweet, gingery ribs.

  • servings: 6
Photography: Kate Sears

advertisement

advertisement

Ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon packed light-brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon unsweetened apple juice
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon sesame seeds
  • 1 teaspoon minced garlic
  • 2 tablespoons thinly sliced scallions
  • 1 1/2 pounds boneless Korean-style flanken short ribs, 1/4 inch thick (sold at Asian markets)
  • Kimchi, for serving
  • Steamed rice, for serving
  • Bibb lettuce, for serving

Directions

  1. Step 1

    Combine soy sauce, vinegar, sugar, Worcestershire sauce, juice, ginger, sesame seeds, garlic, and scallions in a shallow dish. Add ribs. Cover, and refrigerate at least 4 hours (preferably overnight).

  2. Step 2

    Preheat grill to medium-high. Thread meat onto skewers, and grill until cooked through, 2 to 3 minutes per side. Serve with kimchi, rice, and lettuce.

Source
Martha Stewart Living, August 2007

advertisement

advertisement