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Korean Shortribs

Korean shortribs or bulgogi is a kind of Korean barbecue, using shortribs that have been marinated in soy sauce, scallion, ginger, chiles, garlic, and sesame oil. The marinated meat is then slow-grilled or baked.

Source and licence

"Korean Shortribs" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Korean_Shortribs, revision 4507073), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Korean_Shortribs&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4507073

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

South Korea. Associated with South Korea by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Process all ingredients except meat in a blender until smooth. Pour into a gallon size zip-top bag, and add shortribs.
  2. Toss to coat the meat in the marinade, and refrigerate overnight. Note that this flavors but does not tenderize the meat.
  3. Preheat grill to 225–300°F. Add shortribs and cover. Cook 5 hours or until meat falls right off the bone and is extremely tender. Serve immediately.