Korean Grilled Beef Plate Rib
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Beef plate rib - a thick, fatty slab attached to the rib bone - delivers a more intense beef flavor than standard short ribs when grilled.
Read more
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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Soak 700 g beef plate rib in cold water for 20 minutes to draw out blood.
Lift it out and press very dry with paper towels so the meat sears instead of steaming or splattering.
- 2Season
Mix 4 tbsp soy sauce, 3 tbsp pear juice, 2 tbsp cooking wine, minced garlic, sesame oil, and black pepper until even.
Slice the green onion thinly so it can release aroma into the marinade.
- 3Step
Before the marinade touches raw ribs, transfer part to a clean bowl for the final brushing.
Score the ribs, rub with the remaining marinade and scallions, and refrigerate for at least 30 minutes.
- 4Control
Heat the grill pan well over medium-high heat, then place the rib on it.
Do not move it for the first minute; once the surface browns deeply, cook each side for 4-5 minutes.
- 5Control
Lower the heat to medium and brush on the remaining marinade in thin layers.
Because the sugars can burn, do not pour it on thickly; cook about 4 more minutes until glossy and slightly reduced.
- 6Finish
Press the meat near the bone; it is ready when it no longer releases much red juice.
If the rib is thick, cover briefly to finish cooking, then rest 3 minutes and slice across the grain.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Rich Udae-galbi-gui releases a deep, fatty aroma when plate ribs are grilled over medium heat.
- Finish cue
- Because the sugars can burn, do not pour it on thickly; cook about 4 more minutes until glossy and slightly reduced.
- Avoid this
- Do not move it for the first minute; once the surface browns deeply, cook each side for 4-5 minutes.
- Storage and reheating
- Score the ribs, rub with the remaining marinade and scallions, and refrigerate for at least 30 minutes.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 8 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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