These could be Korean bulkogi, only somewhat more fiery! Beef ribs are cut in a flat, oriental fashion, into strips perpendicular to the bones. Preparation involves marinating time, between 12 and 24 hours (the longer the better!), so do consider it while planning the delivery.
For 4 people i would prepare
- 1250 g beef short ribs, about 1-1.5 cm thick
For marinade:
- 1 teaspoon ground black pepper,
- 1 teaspoon cayenne pepper (i also used chilli powder instead, successfully),
- 30 g brown sugar,
- 125 ml soy sauce,
- 2 large or 3 smaller minced fresh garlic cloves,
- a teaspoon minced fresh ginger,
- 3 tablespoons chopped green onion,
- 50 ml (3 tbsp?) Chinese Shao Hsing wine or dry sherry,
- 60 ml water,
- 30 ml (2 tbsp?) sesame oil
Garnish:
- 2 tablespoons sesame seeds, preferably toasted
- 2 tablespoons chopped fresh coriander
- Gather the marinade components in a bowl, mix it carefully to make sure the sugar is dissolved and garlic or ginger lumps have disappeared.
- In a large freezer bag mix the marinade with the strips pf meat, try to make sure all meat is well covered.
- The bag, tightly closed, remains in the fridge for at least 12 hours, preferably for 24. Every now and then you may massage/squeeze the bag, change its shape, to facilitate equal penetration of the juices..
- Bring the meat out to room temperature before grilling.
- When the grill/bbq is hot, grill the strips briefly, (maybe 2 minutes per side for medium rare). Make sure the meat is cooked to desired level, and not tough and overcooked.
- Serve with sesame seeds and freshly chopped coriander.