Korean Marinated Beef Short Ribs
Quick answer
One kilogram of beef short ribs is soaked in cold water for thirty minutes, then marinated for at least an hour in grated Korean pear, onion juice, soy sauce, sugar, hone...
What makes this special
- Fruit enzymes in Yangnyeom-so-galbi-gui tenderize the beef short rib during the 1-hour marination.
- Pear and onion juice enzymes tenderize the short rib fibers during the 1-hour marination
- Soy sauce and honey sugars caramelize on the hot grill to build the dark glossy finish
Key ingredients
Core cooking flow
- 1 Soak 1 kg of beef short ribs in cold water for 30 minutes to draw out blood.
- 2 Finely grate 80 g Korean pear and mix it with 4 tablespoons onion juice.
- 3 Add 1.5 tablespoons minced garlic, 1 tablespoon sesame oil, 2 tablespoons co...
One kilogram of beef short ribs is soaked in cold water for thirty minutes, then marinated for at least an hour in grated Korean pear, onion juice, soy sauce, sugar, honey, minced garlic, sesame oil, cooking wine, and black pepper. The enzymes in pear and onion tenderize the meat, while soy sauce and honey caramelize on the grill into a dark, lacquered glaze. The ribs are seared on a preheated grill, then cooked at medium heat for three to four minutes per side with a final thin brush of marinade. This is a centerpiece dish for Korean holidays and dinner parties, with portions generous enough for a family of four.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 1 kg of beef short ribs in cold water for 30 minutes to draw out blood.
If the water turns very red, change it once, then drain the ribs well so the marinade is not diluted.
- 2Season
Finely grate 80 g Korean pear and mix it with 4 tablespoons onion juice.
Add 6 tablespoons soy sauce, 1 tablespoon sugar, and 1 tablespoon honey, then stir until the sweetness dissolves evenly.
- 3Heat
Add 1.5 tablespoons minced garlic, 1 tablespoon sesame oil, 2 tablespoons cooking wine, and 0.5 teaspoon black pepper.
Mix thoroughly so no clumps of garlic remain and the marinade coats smoothly.
- 4Season
Coat the ribs evenly with the marinade and let them sit for at least 1 hour.
Spread out thicker pieces so the sauce reaches the surface, and turn them once midway for even seasoning.
- 5Control
Preheat the grill pan thoroughly over high heat, then lower it to medium.
Shake off excess marinade before adding the ribs, and turn them frequently so the sugar and honey do not scorch.
- 6Heat
Grill for 3 to 4 minutes per side, until the surface turns dark brown and glossy.
Brush on a thin layer of remaining marinade near the end, then rest for 3 minutes before slicing and serving.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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Korean Braised Short Ribs
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Traditional Kimjang Cabbage Kimchi
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Beef ribs or bulgogi-cut slices are marinated for at least an hour in a sauce of soy sauce, Korean pear juice, sugar, minced garlic, sesame oil, and black pepper. The pear's natural enzymes break down connective tissue while the soy-sugar combination penetrates deep into the meat. On a high-heat grill, the sugars in the marinade caramelize rapidly, forming a glossy, dark-brown glaze with visible char marks. Thin-cut pieces cook through in under four minutes total, and the interplay of charcoal smoke with the sweet-salty marinade defines the signature taste of Korean yangnyeom-gui.
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