First pic is the meat. Beef short ribs cut thin, cross-wise. (Canadian dollars for those looking at the price). Second pic is the grill action. Missing pic is me stuffing my face.
Yum!!! What do you use for your marinade? It's it the typical soy/ mirin/ brown sugar/sesame seed oil ( plus a few other things)? I'll have to remind my wife of these. We have not made them in a while.
Yeah threw all that in the food processor plus a peeled/de-seeded pear, ginger, garlic, jalapeno, scallions and the one trickier thing gochujang (korean chili paste).
We use it in a lot of marinades. I use it in my venison jerky marinade, we make a great spicy shrimp marinade to grill with it, and a skirt steak marinade too. I've used it in bloody Mary's, as well. It can be used a lot like Sriracha. Here's some other uses for it. 29 Gochujang Recipes to Give Your Food Some Sweet, Sweet Heat The udon noodles recipe looks good.
