Long Pepper Short Ribs

Long Pepper Short Ribs

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 1 1/2 lbs flanken short ribs (also known as Korean short ribs or Miami ribs)
• 1 long pepper, grated
• 2 1/2 tbsp Shaoxing wine
• 1/3 cup dark soy sauce
• 1 tbsp ginger, grated
• 1 tsp Mirin
• 1 tbsp garlic, grated
• 1 tsp sesame oil

To serve:

• 2 Anaheim red finger chiles, sliced
• 2 scallions, sliced
• Freshly picked cilantro leaves
• Toasted sesame seeds

Method:

Mix the long pepper, Shaoxing wine, dark soy sauce, ginger, mirin, garlic, and sesame oil together in a bowl. Add the short ribs and marinate  for at least 8 hours in the fridge.

Remove short ribs from the marinade when ready to cook. Heat a grill pan to medium high and cook short ribs until charred on the first side. Flip over and char on the second side.

Serve short ribs garnished with Anaheim chiles, scallions, cilantro leaves, and sesame seeds.