Step 1

Blend everything together.

Step 2

Soak the short ribs in cold water for at least an hour to clean the blood and excess gunk on meat.

Step 3

Drain the water and rinse the short ribs.

Step 4

Add the marinade to the short ribs.

Step 5

Place the marinated short ribs in a sealed container and marinate in the fridge overnight.

Step 6

After the meat has finished marinating, you can divide it into smaller portions and keep in the fridge for future use.

Step 7

There are three ways to cook these short ribs: braise, grill, and in the oven. Braising will yield the most tender result. It's also super easy and the quickest. Braise the short ribs in a large pan with ½ cup of the marinade and ½ cup of water. Simmer on medium-low heat until the glaze becomes sticky and the meat becomes caramelized.

Step 8

Grilling will yield a nice char and smokiness. Grilling short ribs is a great way to spice up your summer grilling. Grill on each side for 2 minutes.

Step 9

Using the oven or an airfryer is a great way to cook large portions. Place the ribs on a aluminum lined or parchment lined baking sheet with ½ cup marinade and bake at 160C for 30 minutes flipping mid-way through. Finish by broiling for 30 seconds on each side or torch for an added char and smokiness.

Step 10

If your local asian grocer doesn't carry bulgogi cuts, get a philly cheese steak cut! You can also opt to put a ribeye steak and freeze for 30 minutes to make it easier to shave into thin slices. You can also have thinly sliced pork belly for dwaeji bulgogi as well.