Lucy Wang’s Easy KBBQ

Name: Lucy Wang’s Easy KBBQ
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asia, Korean
Ingredients: 2 pounds Korean style bone-in beef short ribs (1/2-in. thick); 1/2 white onion, cut into 1/2-in. slices; 1/2 cup Korean barbecue sauce for Kalbi (CJ's brand preferred); 1 head green or red lettuce; 1 jalapeno pepper, sliced; 3 garlic cloves, sliced; Steamed white rice

Total Time Prep: 15 min. + marinating Cook: 20 min.

Yield 4 servings

Depending where you live, you may not have access to amazing Korean barbecue restaurants. I grew up in the suburbs of Maryland, and the good Korean spots are in Virginia—we literally had to drive to a different state! But you can make an easy Korean barbecue spread right at home with a simple shortcut. —Lucy Wang, Los Angeles, California

Ingredients

2 pounds Korean style bone-in beef short ribs (1/2-in. thick)
1/2 white onion, cut into 1/2-in. slices
1/2 cup Korean barbecue sauce for Kalbi (CJ's brand preferred)
1 head green or red lettuce
1 jalapeno pepper, sliced
3 garlic cloves, sliced
Steamed white rice

Directions

In a large bowl or shallow dish, combine ribs, onion and barbeque sauce. Massage sauce into ribs until well coated. Cover and refrigerate for 12 hours.
Drain ribs, discarding marinade. In a large skillet, cook ribs over medium heat until both sides are brown and meat is cooked through.
Cut core off lettuce. Wash and pat dry. Serve ribs with lettuce leaves, jalapeno slices, garlic and steamed rice.

Recipe Creator