Ingredients
  • 16 “Korean Style” crosscut beef short ribs
  • 2 cups (320 g) cooked rice, for serving
  • Kimchi, for serving
  • For the marinade:
  • 2 tablespoons (30 ml) sesame oil
  • 2 tablespoons (25 g) brown sugar
  • 1 ½ teaspoons (7.5 ml) chile flakes
  • 1 tablespoon (9 g) chopped garlic
  • ½ cup (120 ml) soy sauce
  • ¼ cup (15 g) chopped green onions
  • ¼ cup (60 ml) orange juice
Steps

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