Ingredients : Serves 8-10 as
an appetizer or 4 as a main dish
2
kg
1/2 cup
1/2 cup
4 tablespoons
2 teaspoons
1 teaspoon
1 tablespoon
1/2 teaspoon
2 tablespoons
Beef short ribs
Soy sauce
Water
Finely chopped spring onions
Finely grated garlic
Finely grated fresh ginger
Sugar
Ground black pepper
Toasted, crushed sesame seeds
Method :
Ask the
butcher to saw through the bones to make cubes of about 5 cm size.
Hold pieces
on board, bone downwards, and with a sharp knife cut halfway through
meat in small dice to let marinade penetrate.
Combine the
remaining ingredients in a large bowl, add the short ribs and mix well.
Cover and
chill overnight, or at least 4 hours.
Prepare domed
grill or hibachi well ahead of cooking time so coals have an hour or
more to achieve the steady glow necessary for successful cooking.
Put meat on
grill with bone side downwards and cook until brown.
Turn and cook
other side until well done.
Turn pieces
frequently, so that all sides are grilled brown and crisp.
The short
ribs are intended to be picked up with the fingers for eating.
Note :
Bulgalbi can also be cooked under a preheated griller or oven-roasted.
Short ribs should be in one layer in roasting pan. Roast in moderately
hot oven for 1 hour, turning pieces over halfway through cooking.