Ingredients Jump to Instructions ↓

  1. 1/2 cup pineapple juice

  2. 1/2 cup soy sauce

  3. 1/3 cup Korean malt syrup

  4. 4 scallions, trimmed and minced

  5. 4 medium garlic cloves, finely chopped

  6. 2 tablespoons toasted sesame oil

  7. 2 tablespoons packed light brown sugar

  8. 2 tablespoons soju

  9. 1/2 teaspoon freshly ground black pepper

  10. 3 pounds Korean-style (flanken cut) beef short ribs (cut 1/4 inch thick across the ribs)

  11. 1 tablespoon toasted sesame seeds, for garnish

Instructions Jump to Ingredients ↑

  1. Combine juice, soy sauce, malt syrup, scallions, garlic, sesame oil, brown sugar, soju, and pepper in a medium nonreactive bowl. Whisk until completely incorporated. Place ribs in a large resealable plastic bag or a nonreactive dish and cover with marinade. Toss the meat in the marinade until well coated. Seal and refrigerate 12 hours or overnight. Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove ribs from the refrigerator and let sit at room temperature while the grill is heating, at least 20 minutes. Remove ribs from marinade and let excess drip off. Grill, spaced 1 inch apart, until well done and crispy on the edges, about 5 minutes per side (look out for flare-ups). Remove to a platter, sprinkle with sesame seeds, and serve.


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