Juicy beef short ribs marinated in sweet, garlicky Korean flavors, grilled and garnished for perfect tenderness.
# Components:
→ Beef
01 - 1.5 kg flanken-cut beef short ribs (approximately 1 cm thick)
→ Marinade
02 - 120 ml (1/2 cup) soy sauce
03 - 60 ml (1/4 cup) brown sugar
04 - 60 ml (1/4 cup) mirin (or rice wine)
05 - 2 tablespoons honey
06 - 2 tablespoons sesame oil
07 - 4 cloves garlic, minced
08 - 1 Asian pear, peeled and grated (or 1/2 ripe Bosc pear)
09 - 1 small onion, grated
10 - 1 teaspoon freshly ground black pepper
11 - 2 green onions, finely chopped
12 - 1 tablespoon toasted sesame seeds (plus additional for garnish)
→ Optional Garnish
13 - Sliced green onions
14 - Sesame seeds
# Method:
01 - Rinse the short ribs under cold running water to remove any bone fragments. Thoroughly pat them dry using paper towels.
02 - In a generously sized bowl, combine all the marinade components. Whisk until thoroughly incorporated.
03 - Introduce the prepared short ribs to the marinade, ensuring each piece is completely coated. Cover the vessel and place it in the refrigerator for a minimum of 4 hours, or ideally, overnight.
04 - Prepare your grill or a grill pan by preheating it over medium-high heat.
05 - Remove the short ribs from the marinade, allowing any excess liquid to drip back into the bowl. Place the ribs on the preheated grill and cook for approximately 3–4 minutes per side, or until beautifully caramelized and cooked through.
06 - Transfer the cooked short ribs to a serving platter. If desired, garnish with sliced green onions and extra sesame seeds. Serve immediately alongside steamed rice and your favorite Korean side dishes.
