Leek Scape and Garlic Marinated Korean Short Ribs
INGREDIENTS
1 pound short ribs, thawed
⅓ cup soy sauce
⅓ cup brown sugar
⅓ cup rice wine
1 tablespoon sesame oil
1 teaspoon black pepper
¼ teaspoon cayenne
2 leek scapes sliced
4 garlic cloves, peeled
1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
1 1-inch chunk of ginger, peeled
2 teaspoons sesame seeds
Lettuce leaves
Sliced red or green hot pepper, optional
Steamed rice, optional
PREPARATION
Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
Put leek scapes, garlic, pear and ginger in a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, and steamed rice, if desired.
Recipe by: David Tanis