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In a blender, puree the onion, scallions, garlic, soy sauce, orange juice, mirin, sesame oil, sugar and sesame seeds until smooth. Transfer the marinade to a large baking dish. Add the short ribs and turn to coat. Cover and refrigerate overnight. Bring the short ribs to room temperature before cooking. Preheat the oven to Light a grill or preheat a grill pan and brush with vegetable oil. Working in batches, grill the short ribs over high heat, turning once, until nicely browned and charred in spots, about 2 minutes per side. Transfer the ribs to a rimmed baking sheet and keep warm in the oven while you grill the remaining ribs. Serve the ribs with rice, macaroni salad and kimchi.
RecipeNLG
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Stand ribs upright — fit more racks in smoker or grill
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Offset stick burner — traditional low-and-slow barbecue smoking
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Stand ribs upright — fit more racks in smoker or grill
Korean wrap paste — doenjang + gochujang blend for ssam wraps
Offset stick burner — traditional low-and-slow barbecue smoking
Hickory chunks — classic American barbecue smoke flavor
Cold-smoked over alderwood — instant smoke depth to any dish