Korean-Style Hasselback Short Rib Bulgogi
Ingredients: boneless short rib, ginger, soy sauce, unseasoned rice vinegar, brown sugar · 35 min cook time · 520kcal · ₩23,250
Ingredients
500g boneless short rib, 1inch ginger, 0.25cup soy sauce, 2tablespoon unseasoned rice vinegar, 1tablespoon brown sugar, 1tablespoon toasted sesame oil, 1tablespoon gochugaru, 3piece scallion, 0.25cup miso, 1teaspoon white sugar, 1teaspoon gochujang, 1teaspoon toasted sesame seeds, 1pinch salt
Instructions
1. Bisect the boneless short rib down the long axis to create two manageable pieces of meat.
2. Working at a 45 degree angle, slash down a third to half of the way through the meat. Flip over and score the other side keeping the orientation the same to create a Hasselback effect.
3. Make the marinade by finely grating ginger and combining with soy sauce, unseasoned rice vinegar, brown sugar, toasted sesame oil, and gochugaru in a bowl.
4. Submerge the scored short ribs in the marinade, massaging it into the slashes.
5. Light a charcoal chimney and wait until the top coals are covered in a layer of white ash.
6. Make the samjang dipping sauce by finely chopping scallions, mixing with miso, white sugar, gochujang, toasted sesame oil, toasted sesame seeds, and a tiny splash of water.
7. Prepare the scallion salad by slicing scallions lengthwise and soaking them in cold water to make them crisp and crunchy, then drain and dress with unseasoned rice vinegar, toasted sesame oil, and toasted sesame seeds.
8. Lightly salt the marinated short ribs and grill over hot charcoal, rotating and flipping until cooked with nice char and juiciness.
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