½ cup reduced-sodium soy sauce
1½ tablespoon raw sugar
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1 tablespoon minced garlic
1 teaspoon toasted sesame oil
1 teaspoon grated peeled ginger
½ teaspoon freshly ground black pepper
½ cup chopped scallions, plus more, thinly sliced, for garnish
2 pounds bone-in 1/3-inch-thick flanken-style short ribs
Vegetable oil, for brushing
Whisk soy sauce, sugar, garlic, sesame oil, ginger, pepper and 2 tablespoons water in a medium bowl. Stir in chopped scallions. (This can be prepared and refrigerated up to 1 day in advance).
Place short ribs in a resealable plastic bag; pour marinade over. Seal bag; turn to coat and chill for 3 hours. Set at room temperature about 45 minutes before grilling. Drain and pat dry with paper towels.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grate with oil. Grill ribs for 2 to 3 minutes per side, or until just cooked through. Transfer to a platter and let rest 5-10 minutes. Garnish with sliced scallions.
Serves four to six.
Cook's note: The sweet marinade may also be used to give any thin steak an Asian spin. Ask your butcher for crosscut beef short ribs (aka flanken-style) cut about 1/3-inch thick, or look for them at Korean markets.
"The Grilling Book: The Definitive Guide from Bon Appetite" (2013 Andrews McMeel)