If you ask us, few things scream summer louder than Korean-style Short Ribs. Grilled quick, over super high coals, resulting in that perfect salty, sweet, fatty, crispy goodness that we all crave on a beautiful summer day. Even better, they can be served hot off the grill or allowed to come to room temp to give a few extra minutes to gather your thoughts while preparing to feed a crowd!
With this recipe, Korean refers to the both the ingredients and the cut of the beef. Ginger, sesame, gochujang – pepper paste and Asian pear form the basis of the flavor. Ribs cut across the bone, rather than between the bones, define the style.
To give the Asian pear enough time to work its tenderizing magic, you’ll need at least 4-6 hours. We’d encourage you to consider marinating overnight!
Serve with crisp lettuce leaves and a little extra sauce.
Ingredients
- 2-3 pounds beef short ribs, cut in 1/2-inch slices across the bones (flanken-style)
- ½ cup soy sauce
- ½ cup brown sugar
- ½ cup rice wine/Mirin
- 1 tablespoon sesame oil
- 2 teaspoons black pepper
- ¼ teaspoon cayenne or gochujang – Korean pepper paste
- 1 medium onion, peeled and quartered
- 8 garlic cloves, peeled
- 1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
- 1 1-inch chunk of ginger, peeled
- 2 teaspoons sesame seeds
To Prepare
- Quick rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine/Mirin., sesame oil, black pepper and cayenne.
- Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Reserve ½ cup of marinade.
Place ribs in a 1 gallon plastic bag. Pour remaining marinade over short ribs and mix well. Cover and refrigerate for at least 4-6 hours, best overnight. Bring to room temperature, drain and discard marinade.
