Ingredients: For the Short Ribs:
For the Zucchini Side:
In a mixing bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, thinly sliced green onions, and black pepper. Add the sliced short ribs to the mixing bowl and toss until the meat is evenly coated with the marinade. Cover the bowl with plastic wrap and let the meat marinate in the refrigerator for at least 1 hour, or up to 24 hours.
Preheat the grill to medium-high heat. Thread the marinated short ribs onto skewers, discarding any excess marinade.
Grill the short ribs for 3-4 minutes per side, or until they are nicely charred and cooked to your liking.
Meanwhile, toss the sliced zucchini with olive oil, garlic powder, salt, and pepper in a bowl.
Grill the zucchini for 2-3 minutes per side, or until they are tender and lightly charred.
Serve the grilled Korean short ribs with the grilled zucchini on the side. Enjoy!
This Grilled Korean Short Ribs with Zucchini Side recipe is perfect for a summer barbecue or any time you want to enjoy a delicious and flavorful meal. Enjoy!