Korean Short Ribs
These Korean Short Ribs cooked sous vide and then seared on a grill over high heat result in tender meat candy that's full of flavor.
Equipment
- Sous Vide device
Ingredients
- ½ cup soy sauce
- ¼ cup brown sugar
- ½ cup green onions sliced
- 2 tbsp toasted sesame oil
- 2 tbsp fresh ginger peeled and grated
- 4 cloves garlic minced
- Sriracha to taste
- 2 lbs flanken short ribs
- Toasted sesame seeds
- Green onions sliced
Instructions
- Combine the soy sauce, brown sugar, green onions, sesame oil, grated ginger, garlic and sriracha in a bowl.
- Whisk well and pour ¼ cup into a separate container, cover and set aside for serving.
- Add short ribs and marinade to a vacuum seal bag or zip top bag, evenly distribute to coat meat.
- Refrigerate 8-24 hours.
- Bring sous vide water bath to 165 degrees and add sealed meat to water, cook 24 hours.
- Remove meat from sous vide water bath, remove from marinade and pat dry with paper towels.
- Heat a lightly oiled grill pan over high heat to almost smoking, sear short ribs on both sides 1-2 minutes per side.
- Serve immediately with reserved marinade mixture, sesame seeds, and sliced green onions.