Korean-style short ribs are cut thin across the bone, then marinated and pan-fried or grilled to get a caramelized char. The key to great short ribs here is the long marinade, allowing it to soften the meat.
Ingredients
- 2-3 lbs Korean-style cut short ribs (also known as flaken cut)
- 1 Asian pear (or substitute with an apple), cored & rough chopped
- 1 yellow onion, rough chopped
- 6 cloves of garlic, skins removed
- 1 piece of ginger, about 1 inch, peeled, rough chopped
- ¾ cup soy sauce
- ½ cup water
- ¼ cup brown sugar
- ¼ cup mirin (or substitute with an equal amount of sweetened water)
- 2 tbsp sesame oil, plus more for frying
- 2 tbsp gochugaru (Korean red chili flakes), plus 1 more tsp for garnish
- 2 scallions (or spring garlic), finely chopped
- ¼ cup cilantro, finely chopped
- sesame seeds
Preparation
- Rinse the short ribs in cold water to remove any bone fragments or dust that may be on its surface.
- Combine the pear, onion, garlic, ginger, soy sauce, water, brown sugar, 2 tbsp sesame oil, and 2 tbsp chili flakes into a blender and blend until smooth.
- Transfer the short ribs to a container and cover with the marinade. Make sure to spread the marinade between the short ribs. Cover with a lid and marinate for 6 hours, or better: overnight, in the fridge.
- Bring the short ribs back to room temperature.
- Heat a julg of sesame oil in a wide cast-iron pan over medium-high heat.
- Removing the short ribs from the marinade, cook them in the pan for 4-5 minutes per side, then remove them from the heat. Cook in batches as necessary.
Alternatives: The short ribs can also be cooked on the grill or broiled. - Top with remaining chili flake, scallions, cilantro, and sesame seeds.