BBQ Short Ribs with Charred Scallion Ginger Sauce

Galbi or Kalbi is always my favorite thing to eat at Korean bbq or Hawaiian bbq restaurants. I made a Japanese inspired teriyaki/ tare marinade and dusted the cooked ribs with our Japanese blend for extra spice and flavor. This recipe is a perfect example of why we do not put salt in our blends because we like to have full control over the final dish and there is already quite a lot of salt in soy sauce. This scallion ginger sauce is delicious tossed with grilled or roasted vegetables or mushrooms for a delicious vegetarian option.

Ingredients

  • 4- 5 lb Korean style short ribs
  • Kissed by Binchotan for dusting the ribs after they are cooked
  • Marinade
  • 1/2 cup brown sugar or more to taste
  • 1 cup soy sauce
  • 1 cup mirin
  • Scallion- Ginger Sauce:
  • 1-2 bunches of scallions charred and chopped, about 2 cups
  • 1/4 cup ginger, minced
  • 1/4 cup sesame oil or other neutral oil, NOT toasted sesame oil
  • 1 tsp sherry vinegar
  • 1 tsp fish sauce
  • Salt to taste

Steps

  1. Mix sugar, soy sauce and mirin in a bowl until sugar is dissolved. You can also bring everything to a boil to dissolve, just make sure it cools before next step.
  2. Add marinade to short ribs and marinade in refrigerator for at least 1 hour up to overnight.
  3. Mix everything together for the scallion- ginger sauce and let sit while you heat the grill. This sauce can be made the day before.
  4. Heat bbq over high heat and remove short ribs from marinade letting the excess marinade drip off.
  5. Grill the short ribs for 3-4 minutes per side over high heat.
  6. Dust the short ribs with Kissed by Binchotan blend to give a complex spice to every bite. This blend is spicy so season to taste.

Things to remember

  • Sugar in the marinade can burn quickly if left unattended.
  • Make sure to get Korean style cut short ribs. The cooking time will be very quick because these short ribs are cut thin. Cut between the ribs before serving.
  • I served these with some simple sauteed bok choi.