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Bul Kogi (Korean Barbecue)

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“From "The Los Angeles Times California Cookbook" (1981).”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place short ribs in a bowl.
  2. Add garlic, sesame seeds, green onions pepper, sesame oil, soy sauce, sugar, and oil, and toss to coat meat well.
  3. Cover and let stand at room temperature for two hours.
  4. Barbecue over coals or under broiler, turning and basting often with marinade until meat is tender.

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