Korean Short Rib Kebabs

Name: Korean Short Rib Kebabs
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

25 Ratings

When Martha made this recipe on Cooking School episode 411, she used bone-in short ribs and omitted the skewers. She also doubled the marinade but did not use any apple juice. Hot kimchi (store-bought is fine) is great with the sweet, gingery ribs.

Martha Stewart Living, August 2007

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Korean Short Rib Kebabs

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Korean Short Rib Kebabs

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Recipe Summary

Ingredients

Directions

Reviews

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