Korean BBQ

Directions:    

  1. Place all the short rib ingredients except for the short ribs and oil spray into a large bowl and mix well. 
  2. Pour the marinade into a large resealable bag, then place the short ribs into the marinade. 
  3. Marinate overnight.  
  4. Remove the marinated short ribs from the marinade and gently pat dry with paper towels.  
  5. Season both sides of the pork belly pieces with the 2 teaspoons of kosher salt and 2 teaspoons of ground black pepper, then set aside. 
  6. Place the cooking pot into the base of the Cosori Indoor Grill, followed by the grill grate. 
  7. Select the Air Grillfunction on max heat, adjust temperature to 510°F and cooking time to 6 minutes, press Shake, then press Start/Pause. 
  8. Open the lid and spray the grill grate with oil spray once the grill is done preheating. You will need to work in 3 batches. 
  9. Place the short ribs onto the preheated grill grate, then close the lid to start cooking.  
  10. Flip the short ribs halfway through cooking. The Shake Reminder will let you know when. 
  11. Remove the short ribs when done and set aside.  
  12. Cut the short ribs with scissors, separating them evenly between each of the bones. 
  13. Repeat steps 9-12 for the remaining two batches of ribs. 
  14. Select the Air Grill function on max heat, adjust temperature to 510°F and cooking time to 8 minutes, press Shake, then press Start/Pause. 
  15. Open the lid and spray the grill grate with oil spray once the grill is done preheating. You will need to work in 2 batches. 
  16. Lay the pork belly pieces onto the preheated grill grate, then close the lid to start cooking. 
  17. Flip the pork belly pieces halfway through cooking. The Shake reminder will let you know when 
  18. Remove the pork belly when done and set aside  
  19. Cut the pork belly with scissors into 1-inch rectangular pieces. 
  20. Repeat steps 16-19 for the remaining batch of pork belly. 
  21. Set up the table family style for everyone to enjoy the short ribs and the pork belly. 
  22. Serve immediately and pair with lettuce for wrapping, sesame oil and sea salt for dipping the pork belly, ssamjang and green onion slices for lettuce wraps, and white rice if desired.