2 pounds beef short ribs
Marinade
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons cheongju (rice wine)
1 tablespoon sesame oil
1 tablespoon kochujang (chili paste)
2 tablespoons brown sugar
1 knob fresh ginger root, finely grated
Combine all marinade ingredients in a jar with a tight-fitting lid and shake to thoroughly mix. Place the beef in a shallow baking dish, cover with the marinade, and refrigerate overnight, turning the beef ribs once to marinate on both sides. When ready to prepare, preheat oven to 275 degrees and place the marinated ribs on a foil-lined baking sheet. Place in the oven and roast for about 2 hours, until browned and tender.
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