Korean Spare Ribs

Korean Spare Ribs

I love to eat MEAT. My best friend said I was a "meatarian".
One of the favorite is Korean's Barbecued Beef (or pork) Ribs.

There is nothing about the ribs. You just get the meat of your 
choice ... ribs, strips, cubes, whatever. Just remember to cut
it into small pieces (knife is not allowed on the table, 
besides, smaller pieces allow marinade to penetrate better).
The secret is in the typical Korean's marinade.

Mix some soy sauce, sesami oil, honey, toasted sesami seeds, 
finely chopped spring onion, ground black pepper, finely
graded fresh ginger, and crushed garlic well together and
pour over the meat. Leave it for 4-5 hours. Turn frequently.

Don't ask me how much for each ingredient... that's up to
your taste. Put more soy sauce and less sesami oil (4:1).

More secret is to use "Kikkoman" soy sauce. Every country 
in Asia seems to develop its own soy sauce. The taste is 
different. Japanese Kikkoman goes best with this recipe.


How to cook? That's not important. You can grill it on
charcoal, put it in the oven, or fry it in oil (don't use 
butter). Just make it look like a barbecue... browned and
crisp.

Don't forget some steamed rice to go with :-)