Gochujang Short Ribs

  • 2 pounds Korean style thin sliced beef short ribs (8 ribs)
  • 1 cup Culinary Tours Gochujang Sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons thinly sliced green onion
  1. Place short ribs in a zip top plastic bag. Add 1/2 cup Culinary Tours Gochujang Sauce, vinegar, and soy sauce to the bag and seal.
  2. Gentle massage to incorporate the ingredients and set the bag in the refrigerator for 2-4 hours.
  3. Preheat broiler with oven rack 4 inches from heat. Remove short ribs from marinade and place on a baking sheet lined with foil.
  4. Cook 4 minutes, baste the ribs then turn and baste again with remaining marinade.
  5. Continue cooking 3 minutes, Serve sprinkled with green onions.