Excellent, fragrant – but definitely not falling-off-the-bone type of a treat.. Be prepared to deal with bones one way or the other. If you sit with friends and are not offended by somewhat relaxed table manners, you will enjoy this immensely.
for 8-10 people
- 5 pounds Korean style beef short ribs (cut across the bone, thin stripes)
- 1 cup brown sugar, packed
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup mirin (rice wine)
- 1 small onion, peeled and finely grated
- 1 small (Asian) pear, peeled and finely grated
- 4 tablespoons minced garlic
- 2 tablespoons dark sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced (optional)
- Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade.
- In a bowl, whisk together remaining ingredients.
- Transfer beef into a large freezer bag (or bags).
- Add marinade, press out excess air from bags, and seal.
- Turn bag over several times to ensure beef is evenly coated.
- Refrigerate for at least 4 hours but preferably overnight.
- Heat gas or charcoal grill to medium-hot.
- Drain excess marinade off beef.
- Grill short ribs, turning once, to desired level, about 3 to 4 minutes per side.
- Garnish with thinly sliced green onions, if desired.