Korean Marinated Beef Short Ribs
Quick answer
- Total time
- At least 1 hr 39 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The soy marinade gets its sweetness from grated pear and onion juice as much as from sugar.
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With honey in there too, the ribs catch easily, so this is not something to walk away from while it cooks. The batch serves four, sized for a holiday table or guests.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Grill for 3 to 4 minutes per side, until the surface turns dark brown and glossy.
Brush on a thin layer of marinade reserved before touching raw meat near the end, once cooked through, rest for 3 minutes before slicing and serving.
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