Korean: Galbi (Beef Short Ribs)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 2)

Ingredients:

• ½ cup soy sauce
• 2 tablespoons lemon juice (about ½ lemon)
• 2 tablespoons mirin (sweetened rice wine)
• 4 tablespoons agave nectar [or brown sugar]
• 2 tablespoons toasted sesame oil
• 1 tablespoon liquid smoke
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• Rooster sauce (a.k.a Sriracha) (optional)
• 1½ lb flanken-style beef short ribs
• Red leaf lettuce (to be used as a wrap, optional)

Procedure:

1. Make the marinade: combine all ingredients (except the meat) in a mixing bowl, mix well
2. Pour marinade into a gallon size resealable plastic bag
3. Add the beef to the plastic bag, squeeze out the air, seal
4. Let the beef marinate overnight in the refrigerator, turn at least once
5. Preheat grill when ready to cook
6. Discard marinade and grill about 3 minutes on each side or until meat is cooked to medium-well (or broil in oven turning once)
7. Using kitchen shears, cut each rib slice into 3 pieces
8. Serve on a bed of red leaf lettuce (to be used as a wrap)