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