Great gluten-free option for a day of grilling.
Ingredients
- sesame seeds: 2 Tbsp
- ½ cups gluten-free soy sauce (tamari): 1 piece
- white sugar: 0.66667 cup
- green onions: 0.5 cup (chopped)
- sesame oil: 0.25 cup
- garlic: 2 Tbsp (minced)
- red pepper flakes: 0.5 tsp
- Korean short ribs (cut flanken-style into 1/2-inch slices across the bones): 5 pound
Metric Conversion
Stages of cooking
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Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
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Combine sesame seeds, soy sauce, sugar, green onions, sesame oil, garlic, and red pepper flakes in a saucepan. Simmer over medium-low heat, stirring constantly, until flavors combine, about 10 minutes. Remove from heat and let marinade cool completely, about 15 minutes.
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Place short ribs in large resealable plastic bags and cover with cooled marinade. Seal and let marinate in the refrigerator, at least 1 hour or overnight for maximum flavor.
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Preheat grill for medium heat and lightly oil the grate.
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Drain short ribs, discarding marinade, and cook on the preheated grill until browned, about 5 minutes per side.
