BBQ Beef Char Siu Short Rib & Watercress Namul
"Impress your friends and family with this super 'ono and easy dish! You can easily sub the beef short rib for pork or chicken too." - Chef Nick Miguel, Development Chef de Cuisine
Ingredients
- 4 pounds 1/2" Maika'i Bone-In Beef Short Rib
- 2 packs NOH Char Siu Marinade
- 3/4 cup Water
- 1 cup Hoisin sauce
- 1 bunch Watercress
- 3 tablespoons Sesame oil
- 2 teaspoons Kosher salt (as needed)
- Hondashi (optional)
- Roasted sesame seed (optional)
Instructions
Marinade
- In a mixing bowl, combine the NOH Char Siu Marinade, water, and hoisin sauce. Stir until the marinade powder is fully dissolved.
- Place the short ribs in a zip-top bag and pour in ¾ of the marinade, reserving the remaining ¼ for basting.
- Seal the bag and massage to coat the beef thoroughly.
- Marinate in the refrigerator for at least 4 hours (overnight for best results).
Watercress Namul
- Wash and drain the watercress. Trim about ½" off the stems and discard the trimmings.
- Chop the watercress into 1" segments and place them in a mixing bowl.
- Season with sesame oil and salt to taste (optional: add a pinch of Hondashi for extra umami).
- Cover and refrigerate until ready to serve.
Beef Short Ribs
- Preheat grill to high heat.
- Lightly grease the grill grates with sesame oil.
- Grill marinated short ribs for 1 to 2 minutes per side, or until nicely charred.
- While grilling, baste with the reserved marinade to build flavor and lacquer the surface.
- Remove the ribs from the grill and rest for 3 to 5 minutes.
- Slice between the bones and transfer to a serving plate.
- Garnish with the prepared watercress namul and a sprinkle of roasted sesame seeds.
- Serve immediately.
YOUR OWN NOTES
