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Paleo Korean BBQ Shortribs Recipe

I did a DNA test with 23andme.com a few months ago, and the results astounded me and my parents!

My shocking DNA Results

I wasn’t adopted or switched at birth (although that’s still a possibility since I haven’t gotten anyone else in my family to do the test yet), but I did find out that I’m 15% Korean!

This was shocking because as far as anyone in my family knows we’ve had no Korean ancestry in our family (and we have accurate family trees tracing my ancestry back to Shang Kexi, a very famous Chinese general from the 17th century). And to be 15% Korean must mean that I have some significant Korean ancestry in the past few generations of my family.

Our current theory is that my grandmother, who was adopted at a very early age (but which no one in her family told her about until she was in her 40s) is probably fully Korean.

Anyway, this is all just a fun digression before I introduce this Korean recipe that you’ve probably enjoyed at Korean BBQ restaurants (and if you want to look into your family ancestry, then I highly encourage getting a simple DNA test with 23andme.com – it costs $99 and you just spit into a tube).

Paleo Korean BBQ Shortribs Recipe

Start by creating the marinade.

Grill on low heat with the lid on the grill down.

Serve with kimchi!

Paleo Korean BBQ Shortribs Recipe

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• Prep Time: 3 hours 10 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 25 minutes
• Yield: 6 servings 1x
• Category: Entree
• Cuisine: American

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Ingredients

• 3 lbs Korean beef short ribs (boneless or with bones)
• 1 onion
• 1 chili pepper
• 3/4 cup tamari sauce
• 1/4 cup white wine

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Instructions

1. Blend or food process the onion, chili pepper, tamari sauce, and white wine together to form a paste.
2. Marinate the short ribs in the paste overnight (or preferably over 3 hours) – make sure to rub the paste on each slice of meat.
3. Grill on low heat for approx. 15 minutes (flip it over after 10 minutes).

Nutrition

• Serving Size: 1 plate