H-06 LIFTOFF

GARLIC GHOST
KOREAN SHORT RIBS.

Thin-cut beef short ribs marinated in soy, garlic, ginger and H-06 LIFTOFF, then grilled hot and fast for deep caramelisation and bold flavour. Sticky, charred and intensely savoury.

Garlic Ghost Korean Short Ribs finished with H-06 Liftoff
PREP

20 mins

MARINATE

4–24 hrs

COOK

8–10 mins

SERVES

4

DIFFICULTY

Medium

WHY IT WORKS

Korean short ribs naturally pair beautifully with soy, garlic, sugar and char. H-06 amplifies everything with sharp garlic flavour and aggressive ghost pepper heat.

BEST CUT

Recommended: Korean-Cut Beef Short Ribs (also known as flanken-cut). Cut thin across the bone, making them ideal for quick grilling.

INGREDIENTS

Beef

  • 1.5kg Korean-cut beef short ribs

Marinade

  • 125mL soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 4 garlic cloves, crushed
  • 1 tbsp ginger, grated
  • 2 tbsp H-06 LIFTOFF

EQUIPMENT

  • BBQ or grill
  • Mixing bowl
  • Tongs

METHOD

1. Prepare marinade

Combine soy sauce, brown sugar, sesame oil, garlic, ginger and H-06 LIFTOFF. Mix well.

2. Marinate ribs

Coat ribs thoroughly. Cover and refrigerate for at least 4 hours. Overnight is ideal.

3. Heat BBQ

Heat grill or BBQ to high. You want strong direct heat.

4. Cook ribs

Cook for 2–3 minutes per side. Flip once. Cook until caramelised with slight char.

5. Rest and serve

Rest 2–3 minutes before serving. Serve immediately.

PRO TIPS

  • High heat is essential
  • Don't overcook
  • Watch sugar carefully to avoid burning
  • Overnight marinade gives best flavour

SERVING SUGGESTIONS

Serve with rice, kimchi, pickled cucumber and spring onion. Optional: extra H-06 on the side.

This is H-06 on the grill: sticky, charred and loaded with aggressive heat.

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