Korean · Dinner
Korean Grilled Short Ribs
Bone-in beef short ribs marinated in soy sauce, Asian pear, garlic and sesame oil, then charred over high direct heat until caramelized at the edges and juicy inside. Served with steamed rice, a scallion salad and a chili-garlic dipping sauce, this dish balances sweet, savory and smoky flavors central to Korean barbecue.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
544Calories
42.8gProtein
28.5gFat
34.6gCarbs
13.8gSugar
1.4gFiber
1980mgSodium
143mgChol
12.3gSat Fat
602mgPotassium
49mgCalcium
4.3mgIron
2.3mcgVitamin B12
2.1mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the short ribs dry and score the meat lightly against the grain. Grate the Asian pear, mince the garlic, and thinly slice the scallion.
2
Marinate
Whisk together soy sauce, grated pear, brown sugar, minced garlic, sesame oil, scallion, and black pepper. Pour over ribs, cover and refrigerate 4 hours, turning once.
3
Grill
Heat a grill or grill pan to high. Place ribs on hot grill and cook 3 to 4 minutes per side until deeply caramelized at edges with a faint pink center.
4
Plate
Rest ribs 3 minutes. Mound rice on the plate, arrange ribs alongside, scatter with sesame seeds and extra scallion, and serve with gochugaru for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g bone-in beef short ribs, flanken-cut
- 1/2 cup120ml soy sauce
- 4 tbsp4 tbsp Asian pear
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 22 scallion, plus extra for garnish
- 1 tsp1 tsp black pepper
- 1 cup190g cooked white rice
- 2 tsp2 tsp toasted sesame seeds
- 1 tsp1 tsp gochugaru (optional, for dipping)
