Korean Marinated Beef Short Ribs
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
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.
Read more
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.
Ingredients
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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.
- 4Step
Before the marinade touches raw ribs, transfer part to a clean bowl for the final brushing.
Coat the ribs with the rest, refrigerate for at least 1 hour, and turn once.
- 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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Fruit enzymes in Yangnyeom-so-galbi-gui tenderize the beef short rib during the 1-hour marination.
- Finish cue
- Grill for 3 to 4 minutes per side, until the surface turns dark brown and glossy.
- Avoid this
- Shake off excess marinade before adding the ribs, and turn them frequently so the sugar and honey do not scorch.
- Storage and reheating
- Coat the ribs with the rest, refrigerate for at least 1 hour, and turn once.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 10 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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