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Korean Short Ribs

Korean Short Ribs Recipe

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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp grated ginger
  • ½ Asian pear, grated (about ⅓ cup)
  • 2 green onions, thinly sliced
  • 1 tsp sesame seeds
  • ¼ tsp black pepper
  • 2 lbs beef short ribs, flanken cut

Method
 

  1. Whisk the soy sauce, brown sugar, sesame oil, rice vinegar, pear, garlic, ginger, and black pepper until the sugar dissolves.
  2. Pat the ribs dry, add them to the marinade, and turn to coat every piece. Cover and let marinate at room temperature for 30 minutes or refrigerate up to 4 hours.
  3. Heat a heavy skillet over high heat. Sear the ribs in batches for 3 to 4 minutes per side until deeply caramelized.
  4. Rest the ribs for 1 minute, then slice between bones. Garnish with green onion and sesame seeds, and pour over any pan juices.

Notes

If marinating longer than 30 minutes, refrigerate the ribs and bring them back to room temperature before cooking. Flanken cut means the meat is sliced across the bones, so serving slices between bones gives you naturally tender strips with no guesswork.