Description
Thin-cut flanken-style beef short ribs marinated in a savory blend of soy, vinegar, garlic, and ginger, then grilled hot for caramelized edges and juicy bites.
Ingredients
- 4–5 lbs kalbi (flanken-style) beef short ribs
Marinade
- ½ cup dark mushroom soy sauce
- 2 tbsp black vinegar sauce
- 2 tbsp rice wine vinegar
- 2 tbsp fish sauce
- 3 tbsp chili crisp or hot sauce
- ¼ cup water
- 2 tbsp white sugar or honey
- 2 tbsp minced garlic
- 2 tbsp ginger paste
Optional Garnish
- Sesame seeds
- Fresh chives, finely chopped
- Hoisin sauce for serving
Instructions
1.
In a large bowl, whisk together soy sauce, black vinegar sauce, rice wine vinegar, fish sauce, chili crisp, water, sugar (or honey), garlic, and ginger paste.
2.
Add the short ribs and toss to coat evenly.
3.
Cover and refrigerate for at least 1 hour or overnight.
4.
Preheat your Traeger grill to 400°F.
5.
Shake off excess marinade and place the ribs directly on the grill
6.
Grill 10 minutes, flip, and grill an additional 10 minutes, or until caramelized and lightly crisped.
7.
Remove from the grill and rest for 5 minutes.
Serving
Garnish with sesame seeds and chopped chives. Serve with hoisin sauce, steamed rice, and vegetables.
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