In This is a Cookbook, Max and Eli Sussman offer just that--a stupidly easy recipe for sweet, spicy, and sticky Korean-Style Short Ribs. The ribs take overnight marinade in soy sauce, vinegar, sugar, sriracha, and aromatics and then are simply thrown a broiler for 10 minutes to quickly cook and caramelize. Two steps and you've got Koreatown in your kitchen.
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Entries tagged with 'Korean barbecue'
When I told people I hadn't experienced Korean barbecue yet, they were shocked. The fact that such a meat enthusiast had never enjoyed the wonders of this cuisine brought such strong reactions, I had to try it. And when I finally did, I was underwhelmed at first. Starting with beef bulgogi, the evening continued with one pleasant meat after another, but nothing quite lived up to all the hype. That was until I got to the Daeji Bulgogi. The thin slices of spicy marinated pork were exactly what I had imagined Korean barbecue would be—perfectly tender and flavorful pork with a unique and bold spiciness.