Tanya Cauthen, Belmont Butchery, Richmond, VAĪdapted from Williams-Sonoma The Cook and The Butcher, by Brigit Binns (Weldon Owen, Inc., 2011). Ask for your short ribs to be cut from the thick end and for the excess surface fat to be trimmed. Each slab of short ribs has a thick end, which has more meat, and a smaller end, which has less meat. Serves 6.Ī note from the butcher: Short ribs can be cut between the ribs (English cut) or across the ribs (flanken cut). Garnish with the remaining green onions and serve immediately. Leave the ribs whole or, if desired, cut them between the bones into smaller pieces. Place under the broiler about 3 inches from the heat source and cook the ribs, turning once, until nicely browned and sizzling on all sides, about 6 minutes per side. Add the anchovies and the optional chili peppers to the pan. Boil the sauce over medium heat until it bubbles up and slightly thickens. If using the spicy version, stir the sauce well to dissolve the gochujang. Season the ribs all over with the pepper and Chinese five spice. Add the seasoning ingredients, except sesame oil and seeds, to the pan. Let come to room temperature and air-dry for about 30 minutes. Place the ribs on a rack on a baking sheet. Remove the ribs from the dish and discard the marinade. Let stand at room temperature for 2 hours or preferably overnight in the refrigerator, turning the ribs once or twice.

Add the ribs and rub on all sides with the mixture. In a large baking dish, combine the sake, soy sauce, fish sauce, honey, peanut oil, sesame oil, garlic, ginger, half of the green onions and the water and mix well.

Korean grill flat fish