Excerpted from Eating Korean: From Eating Korean, From Barbecue to Kimchi, Recipes from My Home by Cecilia Hae-Jin Lee (Wiley, 2005). © 2005 by Cecilia Hae-Jin Lee.
Makes 10 to 12 servings, depending on what other banchan are being served
1. If ribs are not separated, separate by cutting meat between the bones. Place in a large bowl.
2. Combine ginger, garlic, chili paste, malt syrup, sugar, soy sauce, sesame oil, and black pepper in large bowl. Rub marinade generously over meat. Cover and refrigerate 3 hours or preferably overnight.
3. Grill ribs over medium-high heat until done, about 5 to 6 minutes per side.
Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”