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Korean Short Ribs Marinade

Korean Short Ribs Marinade Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • ½ cup soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp sesame oil
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 small Asian pear, peeled and grated (about ⅓ cup)
  • 1 tbsp gochujang
  • 2 tbsp rice wine (mirin)
  • ½ tsp black pepper
  • 2 lbs beef flanken-style short ribs (LA galbi cut)

Method
 

  1. Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, pear, gochujang, rice wine, and pepper in a bowl until the sugar dissolves.
  2. Place short ribs in a zip-top bag, pour the marinade over them, seal, and refrigerate at least 2 hours (up to overnight).
  3. Preheat a grill to high (450°F to 500°F) or a cast-iron skillet over high heat. Remove ribs from marinade, let excess drip off, and cook 2 to 3 minutes per side until charred and cooked through.
  4. Rest for 2 minutes, slice between bones, and serve immediately with scallions and sesame seeds.

Notes

Marinating time is not included in the totals above; plan for at least 2 hours. For the best char, make sure the grill or pan is screaming hot before the meat hits it. Set aside a couple of spoonfuls of fresh marinade before adding the raw meat and use it as a finishing sauce after boiling it first.