I still go to the bathhouse, and I always revive myself after being pummeled, steamed, oiled and baked in the sauna for two hours (looking good is exhausting) by sampling one of the many Korean barbeque joints in the neighborhood. My friends roll their eyes, telling me the point of going through that kind of medieval torture is to be more svelte, and here I am with a plate of ribs piled high. But I can't resist.
- 2 cups light soy sauce
- 1 Tbsp. toasted seasame oil
- 1 tsp. cayenne
- 2 cloves minced garlic
- 1/2 tsp. crushed Sishuan pepper (substitute plain black peppercorns in a pinch)
- 1 cup sugar
- 3 Tbsp. canola oil
- 1/2 cup chopped fresh chives
- 1/2 cup toasted seasame seeds
- 1 tsp. dried mango powder (amchoor)
- 4 pounds beef short ribs
Heat the grill. Place the ribs on the grill rack or barbecue when the coals are glowing red hot and white and the flames have died down, and baste with any leftover sauce. Turn often to cook both sides, until the meat is brown, tender and caramelized.