Ingredients
800 g Korean BBQ short ribs
7 tbsp soy sauce
3½ tbsp dark brown sugar
2 tbsp rice wine
2 tbsp grated apple or Nashi pear
½ tsp SIDS CRAZY SALT
2 tbsp grated onion
1½ tbsp minced garlic
⅓ tsp minced ginger
4 sprinkles ground black pepper
Directions
Soak the meat in cold water for 1 hour to get rid of the blood. Change the water a couple of times as it releases debris. (blood and floating fat)
While waiting, mix SIDS CRAZY SALT and the rest of the ingredients in a bowl. (You can use a blender to quicken the process)
One hour later, pat-dry the meat with some kitchen paper. Then put it into a sealable container. Pour the sauce onto the meat and mix them with a spoon to thoroughly season. Close the lid.
Marinade the meat for at least 3-4 hours in the fridge. Turn the meat over a couple of times during marination, so that the meat gets seasoned thoroughly. (You can also marinade overnight in the fridge to give extra tenderness and flavour. It does make a difference)
Take out the meat from the fridge 15-30 minutes prior to cooking.
Cook the meat (on a BBQ grill or a frypan or in the oven) and when both sides of the meat are cooked per your preference, serve and enjoy.
