Korean Barbecue Short Ribs Teriyaki

• servings: 4 servings
• active time: 10 minutes
• total time: 4 hours 15 minutes

Ingredients

½ cup soy sauce

½ cup sake

⅓ cup mirin (Japanese sweet wine)

¼ cup packed brown sugar

2 teaspoons finely grated ginger

2 tablespoons finely minced green onions

1 teaspoon ground turmeric

2 pounds beef short ribs, cut flanken-style

Directions

Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.

Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.

Preheat a charcoal grill for high heat.

Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.

Serve immediately, spooning or brushing on any accumulated juices from the plate.

Nutrition

• Calories: 624 kcal
• Total Fat: 42 g
• Saturated Fat: 18 g
• Unsaturated Fat: 0 g
• Cholesterol: 93 mg
• Sodium: 1858 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 1 g
• Total Sugars: 22 g
• Protein: 24 g