A flavorful and easy-to-make Korean-inspired grilled short ribs recipe.
Grind the toasted sesame seeds into a fine powder using a coffee grinder.
Grinding the sesame seeds releases their oils, enhancing the flavor of the marinade.
In a medium bowl, mix the ground sesame seeds, garlic, soy sauce, rice wine, honey, water, ginger, scallions, and red chili flakes until well combined.
Ensure all ingredients are thoroughly mixed to create a uniform marinade.
Place the short ribs in a large baking dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for 2 to 3 hours.
For deeper flavor, marinate the ribs overnight.
Preheat the grill to medium-high heat. Remove the ribs from the marinade and grill them on both sides until golden brown and slightly crispy, about 15 minutes.
Keep an eye on the ribs to prevent burning, and adjust the heat as needed.
Reduce the grill heat, close the lid, and continue grilling the ribs until tender, about 15 minutes more.
Lower heat ensures the ribs cook through without drying out.
Transfer the ribs to a platter, garnish with additional sesame seeds and chopped scallions, and serve.
Serve with steamed rice and kimchi for a complete meal.
