+
Home Cooking

Help with korean style short ribs

tcamp | Dec 31, 201807:06 AM     10

When I was a kid, my dad would grill short ribs (the "english" cut, not flanken) on a hibachi. They'd been marinated previously in a soy sauce, sesame oil, sesame seed, etc. marinade. The end result was nicely charred but still a bit rare inside. We'd gnaw those bones to get every bit off

At the korean megamart the other day, I picked up some beautiful short ribs and attempted this dish last night. The exterior looked great but spouse complained it was too chewy. Should I have braised them first? Other thoughts?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

21 Tropical Touches to Turn Your Place into Paradise
Home

21 Tropical Touches to Turn Your Place into Paradise

by Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

8 Global Online Cooking Classes for a Taste of Travel at Home
Shop

8 Global Online Cooking Classes for a Taste of Travel at Home

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai
Spotlight Interviews

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai

by Paige Feldman | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 Pineapple Drinks That Go Beyond Piña Coladas
Recipe Round-Ups

11 Pineapple Drinks That Go Beyond Piña Coladas

by Jessica Gentile | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.