Depending where you live, you may not have access to amazing Korean barbecue restaurants. I grew up in the suburbs of Maryland, and the good Korean spots are in Virginia—we literally had to drive to a different state! But you can make an easy Korean barbecue spread right at home with a simple shortcut. —Lucy Wang, Los Angeles, California
Lucy Wang’s Easy KBBQ
Prep Time
15 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 2 pounds Korean style bone-in beef short ribs (1/2-in. thick)
- 1/2 white onion, cut into 1/2-in. slices
- 1/2 cup Korean barbecue sauce for Kalbi (CJ’s brand preferred)
- 1 head green or red lettuce
- 1 jalapeno pepper, sliced
- 3 garlic cloves, sliced
- Steamed white rice
Directions
- In a large bowl or shallow dish, combine ribs, onion and barbeque sauce. Massage sauce into ribs until well coated. Cover and refrigerate for 12 hours.
- Drain ribs, discarding marinade. In a large skillet, cook ribs until both sides are brown and meat is cooked through.
- Cut core off lettuce. Wash and pat dry. Serve ribs with lettuce leaves, jalapeno slices, garlic and steamed rice.