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- 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
- 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.
- Gentle massage to incorporate the ingredients and set the bag in the refrigerator for 2-4 hours.
- Preheat broiler with oven rack 4 inches from heat. Remove short ribs from marinade and place on a baking sheet lined with foil.
- Cook 4 minutes, baste the ribs then turn and baste again with remaining marinade.
- Continue cooking 3 minutes, Serve sprinkled with green onions.
