Korean · Dinner
Korean Rice with Grilled Short Ribs
Bone-in beef short ribs marinated in soy sauce, garlic, ginger, and pear, then grilled over high heat until charred and glazed. Served over steamed short-grain rice with scallions, sesame seeds, and pickled daikon for crunch and acidity.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
569Calories
35.6gProtein
27.5gFat
45.2gCarbs
16.1gSugar
1.7gFiber
1511mgSodium
125mgChol
10.1gSat Fat
575mgPotassium
60mgCalcium
3.6mgIron
2.4mcgVitamin B12
6.1mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Trim excess membrane from short ribs, pat dry, and whisk together soy sauce, sugar, sesame oil, garlic, ginger, pear, and onion until sugar dissolves.
2
Marinate
Submerge ribs in marinade, cover, and refrigerate for 2 hours until tenderized and deeply flavored.
3
Prep
Toss daikon with rice vinegar and set aside to pickle while meat marinates.
4
Grill
Heat a heavy skillet over high heat. Grill ribs 3 to 4 minutes per side until edges char and surface glazes.
5
Rest
Transfer ribs to a plate and rest for 3 minutes so juices redistribute.
6
Plate
Spoon rice into a bowl, top with ribs, scatter scallion and sesame seeds, and serve pickled daikon alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in beef short ribs, flanken-cut
- 6 tbsp6 tbsp soy sauce
- 2 tbsp2 tbsp sugar-white
- 2 tbsp2 tbsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp pear
- 4 tbsp4 tbsp onion
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 1/2 cup280g white rice, cooked
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
