OK, I’m into this one. I made the marinade for the short ribs just before making the crispy chickpea thing on Monday and they were ready to pull out of the fridge Tuesday, thrown on the BBQ and on to my plate in a matter of minutes.
I’m really into this whole meal planning for four days a week. I’m a Monday-Friday person now, so I’m trying to be a little bit more organized. So far, so good. I can only plan for four days a week though, because on the Friday, I don’t really care what I eat. If Kyle’s not home, I’d probably have guac and chips and call it a night.
The recipe comes from the Longo’s magazine. It was in the packaging with the LCBO magazine for you Food & Drink readers. The recipe can also be found online HERE.
KOREAN GALBI SHORT RIBS!
You’ll need about 1.25lbs of fast fry short ribs. I got them at Longo’s, so that’s what they’re called in store and in the magazine. You will also need a fairly big container to hold your short ribs while they marinate. I used a pretty big ceramic thing, that just happened to fit into my fridge.
SO! Start by whisking together your marinade ingredients:
3 tbsp soy sauce
2 tbsp brown sugar
2 tbsp unseasoned rice wine vinegar
3 cloves of garlic – minced
1 tbsp of fresh ginger- minced
3/4 tsp of sesame oil
1/2 tsp of cayenne pepper
Pour that all over your ribs and turn them a couple times to make sure that they’re well coated. Toss them in the fridge for at least 8 hours to marinate, but I would absolutely recommend making this a day before you want to eat them thing.
When you’re ready, I recommend BBQ’ing those bad boys. Cook them for about 6 minutes on each side and only turn them once. It’s that simple. Garnish them with some chopped green onion and maybe some sesame seeds.
As a certain three year old I know would say, “TA-LA!”. They’re done.
Hassle level – Like zero? Less than zero. I’d be hard pressed to find something easier to make.
Excuse the picture. We were halfway through the meal before I cursed and took a picture of Kyle’s plate, all while trying to cut out the half eaten portion.