Korean Grilled Beef Plate Rib
Beef plate rib - a thick, fatty slab attached to the rib bone - delivers a more intense beef flavor than standard short ribs when grilled. After soaking in cold water to draw out blood, the scored meat marinates for at least thirty minutes in soy sauce, Korean pear juice, cooking wine, minced garlic, sesame oil, black pepper, and green onion. The marinade seeps into the score marks, seasoning the meat to its core. Grilled four to five minutes per side on medium-high heat and glazed with remaining marinade, the surface darkens to a lacquered finish. The meat near the bone has a pronounced chew, while fat-laced sections melt on the tongue with lingering umami.
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Instructions
- 1
Soak the ribs in cold water for 20 minutes to remove blood, then pat dry.
- 2
Mix soy sauce, pear juice, cooking wine, garlic, sesame oil, and pepper for the marinade.
- 3
Score the ribs, coat with marinade and green onion, and marinate for 30 minutes.
- 4
Preheat a grill pan over medium-high heat and grill 4–5 minutes per side.
- 5
Lower to medium heat and brush on remaining marinade while cooking 4 more minutes.
- 6
When fully cooked near the bone, rest 3 minutes, slice, and serve.
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