Beef Short Ribs Korean Style

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)
  1. Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade.
  2. In a bowl, whisk together remaining ingredients.
  3. Transfer beef into a large freezer bag (or bags).
  4. Add marinade, press out excess air from bags, and seal.
  5. Turn bag over several times to ensure beef is evenly coated.
  6. Refrigerate for at least 4 hours but preferably overnight.
  7. Heat gas or charcoal grill to medium-hot.
  8. Drain excess marinade off beef.
  9. Grill short ribs, turning once, to desired level, about 3 to 4 minutes per side.
  10. Garnish with thinly sliced green onions, if desired.
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