Gluten-Free Korean BBQ Short Ribs
Ingredients
- 1 1/2 cup gluten-free soy sauce or liquid aminos
- 3/4 cup sugar
- 1/4 cup sesame oil
- 5 cloves garlic minced
- 1 medium onion chopped
- 3 green onions sliced
- 2 tablespoons toasted sesame seeds
- 1 tablespoon black pepper
- 1/4 cup mirin (cooking wine)
- 2 pounds Korean short ribs make sure it's from a Korean grocery store
Instructions
- Combine all of the marinade ingredients together in a bowl. Mix for 1 minute. Place the meat in a ziplock bag and pour marinade over it. Refrigerate overnight or 24 hours, if you can. Flip the bag every few hours to make sure all the meat is evenly marinaded.
- Preheat broiler. Arrange meat on a roasting pan with vents or a metal rack on top so juices can drip into the pan below. Broil for 3-4 minutes each side. (4 minutes will be well done, depending on the thickness of the short ribs.) You want the ribs to be a little burned on the edges.
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