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Korean Short Rib Kebabs

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.

Martha Stewart Living, August 2007 http://www.marthastewart.com/312773/korean-short-rib-kebabs
3.77778
Rated
75.5556100(9)9
  • Yield Serves 6

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. 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. 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.

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