​Korean short ribs recipe by the Meatisst

Our homey, Matthias (@meatisst) is passionate about grilling. He fires up his Homey's kamado everyday and comes up with the most delicious dishes! He is happy to share some of his recipes with you, how great is that? This recipe is for Korean short ribs with celery and mashed potatoes.

Marinade

• 4 tablespoons peanuts
• 3 tablespoons sesame oil
• 2 tablespoons sunflower oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 clove garlic
• 1 piece of ginger (1x1cm)
• ½ red chili pepper

Puree everything and marinate the Korean short ribs for 12-24 hours. Save 2 parts of the marinade for when the meat is done.

Celery and mashed potatoes

• 2 unpeeled celery
• 1 kg potatoes
• 1 tablespoon butter
• 3 tablespoons fresh cream
• Salt and pepper
• Nutmeg
• Aluminum foil

Fire up the kamado and make sure to open the venting regulator and coal grate completely. We need a lot of heat! Rub in the celery with oil and salt. Wrap it in aluminum foil and put it directly on the coals. Once it’s soft, remove it from the coals.

Heat up the fresh cream in a saucepan. Meanwhile, peel the potatoes and boil them until soft. Drain the water and add the butter, nutmeg, salt, pepper, and cream. Mash everything with a potato masher.

Korean short ribs

• Korean short ribs
• Remaining marinade
• 1 tablespoon parsley
• 1 tablespoon fresh mint
• ½ red chili pepper

Once your celery is done, place the grill grate on the kamado and put the Korean short ribs on it. Roast the ribs properly over the hot embers and fire. Once cooked, drizzle the short ribs with the remaining marinade, some parsley, mint, and chili.

Serve the Korean short ribs with the celery and mashed potatoes.

Enjoy!

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