Korean Bulgogi BBQ Beef Ribs

One of my favorite Korean meals in Bulgogi - which literally means 'fire meat'.  You would typically sit low to the ground around a small grill.  Everyone contributes to tending the grilling, and scissors are used to cut the meat into serving portions.  The meat is typically then wrapped with cloves of garlic in lettuce leaves, and accompanied by bowls and bowls of kimchi - pickled veggies of all sorts.  If a traditional bulgogi spread is beyond your scope, just serve with some rice and stir-fry veggies - but I'd encourage you at least to have some kimchi on the side.

4-6 Asian cross-cut beef ribs, about 1-1/2 lb, enough for 4 people

Bulgogi Marinade:
2 Tbsp hoisin sauce
1 Tbs sesame oil
2 Tbsp gochujang, Korean chili bean paste
2 Tbsp pale dry sherry
1 Tbsp seasoned rice vinegar
2 Tsp chili paste with garlic

Whisk together the marinade - depending on your hoisin sauce, you may or may not need to add a dash of water.

Marinate the meat in the marinade for at least 2 hours, or preferably overnight. Heat a grill to high. Grill ribs over high heat for about 2 minutes per side.

Serve with rice, stir-fried veggies, kimchi and whatever other Asian pickles you can find!

Serves 4.

Cook’s Note: Asians seem to prefer beef short ribs thinly cut across the bone - probably easier to handle with chop sticks, than the big fat short ribs you find in a typical American grocery.

They are becoming more popular in the US. I find these thin ribs in a local Farmer’s Market that services many ethic cuisines.

Bulgogi grilled table side, served in Korea