Korean BBQ Short Ribs
I got my hands on some of the viral Aldi wagyu beef short ribs, and decided to switch things up a bit. I dry brined them with Korean spices, smoked them for 6 hours, and served them alongside mushroom fried rice and pickled cucumbers, topped with a homemade gochujang sauce. It’s a burst of zingy, spicy freshness!
Korean BBQ short rib
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One response to “Korean BBQ short rib”
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Wow, that sounds incredible! The combination of the wagyu short ribs with Korean spices must add such a rich flavor! Six hours of smoking is impressive; I can only imagine how tender and delicious they turned out. The mushroom fried rice and pickled cucumber are great choices to complement the meat, and the homemade gochujang sauce sounds like the perfect finishing touch. I love how you’ve mixed traditional Korean flavors with quality beef—definitely a feast for the senses! Did you have any favorite moments during the cooking process?
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