Korean short ribs are beef ribs that have been sliced through the bone into thin strips. The cut requires a little bit of homework on your part -- be sure to order ahead from your meat counter, or ask your butcher for help -- but it makes the beef perfect for marinating. Plus, they cook very quickly.
Infused with with a ton of flavor, these simple short ribs are best paired with some pickled cucumbers and onions and a cold beer for supper. Or, serve them as finger-food appetizers with a finish of torn fresh herbs or a crown of chopped peanuts.
1. Lay out all of the short ribs flat on a cookie sheet. Drizzle the first side with sesame oil, season with salt and pepper. Crumble the brown sugar over top and rub into the ribs. Flip all of the ribs and repeat with the sesame oil, salt, pepper and brown sugar. Let rest 30 minutes in the refrigerator.
2. While the ribs are resting, whisk together the soy sauce, mirin, orange juice and zest, sriracha, cinnamon, ginger, and scallions.
3. After the 30 minutes have passed, dip each rib in the marinade. Then, stack the ribs in a plastic bag. After each rib has been dipped, pour the remaining marinade over the ribs and let soak 2-3 hours in the fridge.
4. When you are ready to eat, fire up your grill. Place each row of ribs on the grill and cook 1 minute a side. Remove from the grill, slice between each bone and serve hot.