American · Dinner
Hawaiian Beef Short Rib Plate
A Hawaiian Korean-influenced plate, flanken-cut short ribs marinated in soy, sesame, and Asian pear and grilled over high heat, served with steamed rice and kimchi slaw.
$
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
685Calories
42gProtein
28gFat
68gCarbs
12gSugar
3gFiber
780mgSodium
85mgChol
Goes well with
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international
Instructions
1
Prep
Whisk tamari, brown sugar, sesame oil, mirin, minced garlic, grated ginger, and grated Asian pear until sugar dissolves. Coat flanken ribs in marinade, rest 10 minutes. Toss cabbage, chopped kimchi, sesame oil, rice vinegar, and salt in a bowl. Have cooked rice ready.
2
Grill
Heat griddle or grill over high heat until smoking. Cook ribs 2 to 3 minutes per side until caramelized and lightly charred—thin flanken cooks very quickly. Rest 2 minutes.
3
Rest and plate
Divide rice between two plates, arrange ribs on top. Serve kimchi slaw alongside, garnish with sesame seeds and spring onions.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21 oz) flanken-cut beef short ribs
- 400g (14 oz) cooked white rice
- 45ml (3 tbsp) tamari
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp mirin
- 3 garlic cloves
- 1cm (0.5 inch) fresh ginger
- 0.5 small pear
- 150g (5 oz) white cabbage
- 2 tbsp kimchi
- 1 tsp rice vinegar
- Pinch salt
- 1 tbsp sesame seeds
- 2 scallions