Here's a delicious MHC recipe for Korean-style Wagyu beef ribs:
Here's a delicious recipe for Korean-style Wagyu beef ribs:
- 2 pounds of Wagyu beef short ribs, bone-in
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 small onion, grated
- 1-inch piece of fresh ginger, grated
- 2 green onions, chopped (separate white and green parts)
- 1 tablespoon toasted sesame seeds
- 1 tablespoon vegetable oil
- Freshly ground black pepper, to taste
- Optional: 1 tablespoon gochujang (Korean red chili paste) for some heat
In a large bowl, mix together soy sauce, brown sugar, mirin, sesame oil, garlic, grated onion, grated ginger, and the white parts of the green onions. If you like some heat, you can also add gochujang at this stage. This will be your marinade.
Place the Wagyu beef ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making sure they are fully coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight. This will allow the flavors to infuse into the meat.
Preheat your grill to medium-high heat. If you don't have a grill, you can use a grill pan or a regular skillet.
Remove the marinated Wagyu beef ribs from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.
Brush the grill grates or pan with vegetable oil to prevent sticking. Remove the ribs from the marinade, shaking off any excess liquid, and place them on the grill or pan.
Grill the ribs for about 3-4 minutes on each side, or until they develop a nice sear and char. You want them to be cooked to medium-rare or medium to fully appreciate the tenderness and flavor of the Wagyu beef.
While grilling, you can brush some of the leftover marinade on the ribs to enhance the flavor and create a glaze. Make sure to cook the marinade thoroughly before brushing it on the cooked meat.
Once the ribs are done, remove them from the heat and let them rest for a few minutes before serving.
To serve, sprinkle the green parts of the chopped green onions and toasted sesame seeds on top of the ribs for some added freshness and nuttiness.
Enjoy your Korean-style Wagyu beef ribs with steamed rice and your favorite Korean side dishes like kimchi, pickled vegetables, or Korean spinach salad!
Note: Wagyu beef is known for its marbling and tenderness, so be careful not to overcook it, as it may result in a loss of its unique qualities.