Korean BBQ Short Ribs

This is a great starter recipe for anyone looking to appear learned in the culinary skills. We use a similar recipe in our "sweet & sour pear." Korean BBQ is a communal event, and one that's meant to be enjoyed with family and friends. The meal is not rushed, and the food is just as important as the company.

1 cup/ 8 oz coconut aminos (or gluten free tamari)

1/4 cup rice wine (2 oz) or rice wine vinegar if that's what you have

2 Tbsp apple cider vinegar (or 2 more Tbsp of the above rice wine vinegar; again, if that's what you have)

1/4 cup (2 oz) hot sauce

2 Tbsp white pepper (white pepper is slightly hotter than black pepper, so adjust (or sub) accordingly)

5-8 green onions (aka scallions) white and green parts, up to where the green part starts to get a little tough when cut. You don't want this part. If the scallions are on the thinner side, you want closer to 8. If thicker, the opposite is true.

1/2 cup diced yellow or white onion (The more cut up, the better. You could even use  a food processor or food mill for this.)

 A whole bulb of garlic, peeled. Remove the coarse stem, and smash the rest on a cutting board, so that the cloves can escape. Then smash these guys. Again, a food mill would be most useful here.

Recipe:

Combine all of the above into a plastic bag that can be sealed well.  You want the ingredients to be able to withstand the meat as well, so you'll need a heavy duty zip loc or even a bowl (if you can't find a bag). Add in the short ribs. Squish or mix well so the meat is submerged.

Marinate overnight. The longer the better. The salt will break down the meat, causing it to become more tender.

To cook the short ribs use a grill or the broiler. An indoor grill works well for this too. Preheat whatever it is you're using. Then place marinated ribs onto the cooking surface. It should average 3-4 minutes for an outdoor grill, and longer for an indoor one, as well as for the broiler. Think 4-6 minutes for the first side (indoor grill and broiler). Flip, and cook for 1/2 the time.

Garnish with more hot sauce and green onions.