Ingredients
5 pounds beef short ribs, cut flanken style
5 cloves garlic
1 onion, coarsely chopped
1 Asian pear, cored and cubed
1 cup soy sauce (such as Kikkoman(R))
1 cup brown sugar
1/4 cup honey
1/4 cup sesame oil
black pepper to taste
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Korean short rib marinade — sweet soy base, grill or broil
Sesame oil + salt pepper dip — Korean BBQ pork belly companion
Approachable Korean cooking — everyday dishes, banchan, stews
Essential Korean cooking — foundations, banchan, kimchi, soups
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Korean short rib marinade — sweet soy base, grill or broil
Sesame oil + salt pepper dip — Korean BBQ pork belly companion
Approachable Korean cooking — everyday dishes, banchan, stews
Essential Korean cooking — foundations, banchan, kimchi, soups
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Place the ribs in a large stockpot and cover with cold water. Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain. Combine garlic, onion, and Asian pear in a blender and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. Marinate ribs in the soy mixture, covered, overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Grill ribs until the meat is tender and the outside is crusty, 5 to 10 minutes per side.