Korean Short Rib Kebabs Recipe

• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons Sriracha
• 1 teaspoon sesame oil
• 4 green onions, minced
• 2 garlic cloves, minced
• 1 1/4 to 1 1/2 pounds boneless short ribs, trimmed of silver skin and large bits of fat, cut into 3-inch chunks, and then thinly sliced against the grain into 1/4-inch slices
• 12 bamboo skewers

1. In a baking dish, stir together the soy, mirin, brown sugar, vinegar, Sriracha, oil, half of the onions, and the garlic.
2. Add the short rib strips and toss to coat.
3. Cover and let marinate for 4 to 6 hours.
4. When youre ready to grill, soak 12 bamboo skewers in water for 30 minutes.
5. Prepare a charcoal or gas grill for direct-heat grilling over medium heat.
6. Thread the meat onto the skewers like an accordion, then flatten it out (kind of like satay).
7. Discard the marinade.
8. Grill, turning once, until cooked through and nicely charred, about 6 minutes.
9. Transfer to a platter, garnish with the remaining green onions, and serve.

soy sauce, mirin, brown sugar, rice vinegar, sriracha, sesame oil, green onions, garlic, short ribs, bamboo skewers

Taken from www.chowhound.com/recipes/korean-short-rib-kebabs-30995 (may not work)