Entree: Canada – Toronto Multicultural – 한국식 바비큐 ➤ Hanguksik Babikyu (Grilled Korean-style marinated meats cooked at the table)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) flanken-cut beef short ribs, about 6–8 pieces
- 1/2 cup (120 ml) soy sauce (preferably low-sodium)
- 1/3 cup (67 g) packed brown sugar
- 1/4 cup (60 ml) rice wine (or mirin)
- 1/4 cup (60 ml) grated Asian pear or apple
- 3 tbsp (45 ml) sesame oil
- 4 cloves (12 g) garlic, minced
- 2 tsp (10 g) fresh ginger, grated
- 3 scallions, thinly sliced (white and green parts separated)
- 2 tbsp (30 ml) toasted sesame seeds
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil for grilling
- 8–12 large lettuce leaves (for ssam)
- 1/2 cup (120 g) ssamjang or 1/2 cup (120 g) gochujang on the side
- 2 cups (400 g) steamed short-grain rice, for serving

Instructions

1. Combine soy sauce, brown sugar, rice wine, grated pear, sesame oil, minced garlic, grated ginger, white parts of scallions, sesame seeds, and black pepper in a bowl to make the marinade.
2. Place short ribs in a shallow dish or resealable bag and pour the marinade over them, massaging to coat. Refrigerate and marinate at least 2 hours and up to overnight for best flavor.
3. Remove ribs from refrigerator 30 minutes before cooking to come toward room temperature; reserve marinade.
4. Preheat a grill, grill pan, or cast-iron skillet over high heat and brush grates or pan with vegetable oil to prevent sticking.
5. Grill ribs 2–4 minutes per side (depending on thickness) until caramelized and cooked through; baste once with reserved marinade in the last minute if desired.
6. Transfer to a cutting board and let rest 3 minutes, then slice across the bone or cut into bite-size pieces with kitchen shears.
7. Arrange lettuce leaves, sliced green scallions, ssamjang or gochujang, and steamed rice at the table. To eat, place meat in lettuce, add condiments and rice, wrap, and enjoy.