Recipe: American Akaushi Wagyu Korean Short Plate Ribs

Ingredients:

• 2 pounds American Akaushi Wagyu Korean Short Plate Ribs
• 1/4 cup soy sauce (preferably low sodium)
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 3 tablespoons rice vinegar
• 2 tablespoons gochujang (Korean chili paste)
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon green onions, chopped (for garnish)
• 1 tablespoon water (if needed for marinade consistency)
• Optional: 1 tablespoon mirin (for a touch of sweetness)

Instructions:

1. Prepare the Marinade:
   • In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, minced garlic, and ginger. If the marinade feels too thick, add a tablespoon of water to thin it slightly, ensuring it can easily coat the meat.
   • Taste the marinade and adjust seasoning as needed. You can add more sugar for sweetness, vinegar for tang, or gochujang for extra spice, depending on your preference.
   • Optional: Stir in a tablespoon of mirin for an additional layer of sweetness and depth.
2. Marinate the Ribs:
   • Place the American Akaushi Wagyu Korean short plate ribs in a large resealable bag or shallow dish.
   • Pour the marinade over the ribs, making sure they are well-coated. Seal the bag or cover the dish and refrigerate for at least 2-4 hours, or preferably overnight for maximum flavor infusion.
3. Grill the Ribs:
   • Preheat your grill to medium-high heat.
   • Remove the ribs from the marinade, allowing any excess liquid to drip off. Discard the marinade.
   • Grill the ribs for about 3-5 minutes per side, depending on thickness, or until a nice caramelized crust forms on the outside. The marbling of the Akaushi Wagyu will ensure they stay juicy and tender.
4. Serve and Garnish:
   • Once cooked to your preferred level of doneness (Wagyu is best served medium-rare to medium for optimal tenderness), remove the ribs from the grill and allow them to rest for a few minutes.
   • Slice the ribs between the bones and arrange them on a serving platter.
   • Garnish with toasted sesame seeds and freshly chopped green onions.

Suggested Sides:

• Steamed jasmine rice or sticky rice
• Korean-style kimchi
• Sautéed spinach or bok choy
• Grilled vegetables or a refreshing cucumber salad

Enjoy your American Akaushi Wagyu Korean Short Plate Ribs, where rich marbling and bold flavors combine for an unforgettable meal!