Ingredients
1 cup Korean style dashi stock or water
1 cup soy sauce
1 cup brown sugar
¼ cup mirin
¼ cup sake or soju
2 tbsp sesame oil
1 tbsp minced ginger
1 tsp black pepper
9 ½ cloves garlic
6 - 8 green onions
½ small kiwi
3 lb beef short ribs
Tools
Whisk
bag Mixing Bowl or Ziploc
Directions
Step 1
In a mixing bowl, combine your stock/water, soy sauce, mirin, sake/soju, and brown sugar. Whisk until the sugar has dissolved.
1 cup Korean style dashi stock or water
1 cup soy sauce
1 cup brown sugar
¼ cup mirin
¼ cup sake or soju
Whisk
Mixing Bowl or Ziploc
Step 2
Grate your garlic into the mixture (you can finely chop but you'll get a deeper flavor by grating it in). Add your minced ginger (if using fresh ginger, grate it in similar to the garlic), green onions, grated kiwi, black pepper, and sesame oil. Wisk until fully combined.
2 tbsp sesame oil
1 tbsp minced ginger
1 tsp black pepper
6 - 8 green onions
½ small kiwi
Whisk
Mixing Bowl or Ziploc
Step 3
Add the short ribs into marinade and marinate for 2 hours to overnight. (For best results, marinate overnight). However, do not marinate for more than 48 hours. Otherwise the kiwi in the marinade will breakdown the protein too much and turn it into mush.
3 lb beef short ribs
Mixing Bowl or Ziploc
Step 4
Once fully marinated, grill your short ribs on a korean style bbq grill. You can also grill outside in a regular bbq grill or even cook indoors in a skillet!
Step 5
*Pro Tip: Turn your marinade into a dipping sauce! In a sauce pan, bring the marinade to boil. Once boiling, reduce heat to medium and cook for 10 min. Skim as needed.
