TABLETOP KOREAN BBQ GRILL RECIPES

Steps:

• Start by mincing the ginger and garlic and dicing the green onions.
• In a small pan, toast the sesame seeds for a couple of minutes over medium heat. Make sure to keep the seeds moving while the seeds are toasting, so they toast evenly and don’t burn. The seeds are done when they’ve browned a little and have a nice toasted smell to them.
• In a small bowl combine the soy sauce, ginger, garlic, brown sugar, sesame seeds, and green onions, along with a pinch of black pepper.
• If you have the time, let the marinade sit for 15 minutes or so to let the flavors come together, before using it. Marinate whatever you’re cooking in the sauce for at least an hour before cooking. This marinade can be made ahead of time and is fantastic when it’s allowed to work it’s magic overnight.

Steps:

• In a large baking dish, combine the sake, soy sauce, fish sauce, honey, peanut oil, sesame oil, garlic, ginger, half of the green onions and the water and mix well. Add the ribs and rub on all sides with the mixture. Let stand at room temperature for 2 hours or preferably overnight in the refrigerator, turning the ribs once or twice.
• Remove the ribs from the dish and discard the marinade. Place the ribs on a rack on a baking sheet. Let come to room temperature and air-dry for about 30 minutes.
• Preheat a broiler.
• Season the ribs all over with the pepper and Chinese five spice. Transfer the rack to a roasting pan. Place under the broiler about 3 inches from the heat source and cook the ribs, turning once, until nicely browned and sizzling on all sides, about 6 minutes per side.
• Leave the ribs whole or, if desired, cut them between the bones into smaller pieces. Garnish with the remaining green onions and serve immediately. Serves 6.
• <b>A note from the butcher:</b> Short ribs can be cut between the ribs (English cut) or across the ribs (flanken cut). Each slab of short ribs has a thick end, which has more meat, and a smaller end, which has less meat. Ask for your short ribs to be cut from the thick end and for the excess surface fat to be trimmed.
• &mdash; Tanya Cauthen, Belmont Butchery, Richmond, VA
• Adapted from Williams-Sonoma <i>The Cook and The Butcher</i>, by Brigit Binns (Weldon Owen, Inc., 2011).