Wagyu Boneless Short Rib "Flanken-Style" Korean BBQ Skewers
These Wagyu boneless short rib skewers are marinated in a savory Korean BBQ-style blend of soy sauce, sesame oil, garlic, ginger, and brown sugar. Thin slices of short rib cook quickly over high heat, developing a caramelized, lightly charred exterior that's finished with toasted sesame seeds and fresh scallions.
Ingredients
- 2 lbs Wagyu Boneless Short Rib, sliced thin against the grain
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 2 scallions, chopped, plus more for garnish
- 1 tbsp toasted sesame seeds
- Wooden or metal skewers
Instructions
- Whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, and chopped scallions.
- Add the thinly sliced Wagyu short rib to the marinade and refrigerate for at least 2 hours, or overnight for more flavor.
- If using wooden skewers, soak them in water for 30 minutes before grilling.
- Thread the marinated short rib ribbon-style onto the skewers.
- Preheat the grill to high heat.
- Grill the skewers for 2 to 3 minutes per side, or until the beef is caramelized and lightly charred.
- Garnish with toasted sesame seeds and additional chopped scallions before serving.
Serving Tips
Serve the Korean BBQ Wagyu short rib skewers over steamed rice with quick-pickled cucumbers on the side for a complete Korean BBQ-style plate. Serve the skewers hot from the grill for the best caramelized texture.
