If you want to impress your friends and family with your grill skills, serve chef Robert Tobin’s Korean barbecue short ribs at your next party; heck, plan a party just so you can serve them. Sticky and succulent, they’ll melt in your mouth after marinating for over six hours. Don’t forget to put out plenty of napkins, because even though these are boneless ribs, your guests will attack this dish face-first.
- 1 1/2 pounds boneless short ribs, thinly sliced
- 1/4 pound dried vermicelli noodles
- 6 large pieces red leaf lettuce
- 2 cups brown sugar
- 2 cups soy sauce
- 1 cup water
- 1/2 cup mirin
- 2 medium onions, grated
- 2 pears, peeled and grated
- 8 tablespoons garlic, minced
- 4 tablespoons sesame oil
- 1/2 teaspoon black pepper
- 1 pounds carrots, shredded
- 1 pounds daikon, shredded
- 1/2 cup sugar
- 1 tablespoon salt
- 1.25 cups white vinegar
- 1 cups warm water
- In a large bowl, mix all marinade ingredients together.
- Marinate the short ribs for 6-8 hours in the refrigerator.
- Remove and grill immediately over medium to high heat, turning a few times until medium rare.
- In a large bowl, toss together shredded carrot and daikon with salt and tablespoon sugar.
- Let the mixture sit for 20 minutes. Rinse with cold water and drain. Set aside.
- Combine sugar, salt, vinegar and warm water to dissolve the sugar. Add the liquid mixture into the carrot and daikon mixture. Let sit for 1 hour and it will be ready to use.
- Place a heavy gauged pot on the stove with vegetable oil. Heat the oil until a test piece of noodle puffs immediately.
- Dip the bundle of dried noodles into the pot and submerge in the oil, flip them over to make sure all the noodles puff and set aside.
- Place red leaf lettuce on the plate followed by short ribs on top. Vermicelli can be added alongside the short ribs, along with the pickled daikon.