Spicy Korean Beef Finger Ribs Recipe

Ingredients

• 2 lbs beef finger ribs
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon brown sugar
• 1 teaspoon rice vinegar
• 1/2 teaspoon black pepper
• Sesame seeds, for garnish (optional)
• Chopped green onions, for garnish (optional)

Instructions

1. 1.

   In a bowl, combine gochujang, soy sauce, sesame oil, garlic, ginger, brown sugar, rice vinegar, and black pepper. Mix well to create the marinade.

2. 2.

   Place the beef finger ribs in a resealable bag or container. Pour the marinade over the ribs, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

3. 3.

   Preheat your grill to medium heat (about 350-400°F or 175-200°C).

4. 4.

   Remove the ribs from the marinade, letting any excess drip off. Discard the used marinade.

5. 5.

   Place the ribs on the preheated grill and cook for about 5-7 minutes per side, or until they are cooked through and slightly charred. Use a meat thermometer to ensure an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

6. 6.

   Remove the ribs from the grill and let them rest for 5 minutes before serving.

7. 7.

   Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.

Nutritional Information

Equipment

• Mixing bowl
• Resealable bag or container
• Grill
• Meat thermometer (optional)

Tips

• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• If you don't have a grill, you can broil the ribs in the oven. Broil for about 4-5 minutes per side, watching carefully to prevent burning.
• Serve with rice and your favorite Korean side dishes for a complete meal.