- 3 pounds Korean short ribs (Asian Market)
- 1/2 cup brown sugar, packed
- 1/2 cup soy sauce
- 1/4 cup water
- 1/8 cup mirin (rice wine aka saki)
- 1/2 onion, minced
- 1 small Asian pear or apple, peeled/minced
- 2 tablespoons garlic, minced
- 1 tablespoons dark sesame oil
- 1/8 teaspoon black pepper
- 1 green onions, thinly sliced (optional)
1. Sprinkle brown sugar over beef & mix well to evenly coat.
Let sit at
room temperature for 10 minutes while preparing marinade.
2. Roughly chop onion & pulse till minced in food processor, or use a knife to finely mince.
3. Peel & roughly chop Asian pear, pulse till minced in food processor,
or use knife to finely mince.
4. Mince garlic. In a bowl, whisk together all ingredients.
(garlic, onion, pear, soy sauce, water, rice wine, sesame oil, & pepper).
5. Place short ribs in a ZipLock bag, add marinade, press out excess air from bags, & seal. Turn bag over
several times to ensure beef is evenly coated. Refrigerate for at least 4
hours but preferably overnight.
6. Heat gas or charcoal grill to medium-hot. Drain excess marinade off
beef. Grill short ribs, turning once, to desired doneness, about 3-4
minutes per side.
Plate Finished Product
7. Garnish with thinly sliced green onions, if desired. Serve while hot.
STORY BEHIND THE DISH
I came across this dish at a former students high school graduation party. The Nguyen family had a party for their daughter Jenny & made amazing BBQ chicken & these tasty Korean BBQ short ribs. I fell in love, they are sweet yet savory, tender, & delicious. The do sell a Korean BBQ marinade at many Asian markets, which is also a great taste, but I wanted to recreate this dish with a healthier marinade that had less sodium & sugar. I used used some ingredients from the original recipe & found a great marinade from Food Network that matched almost exactly what I was looking for, the finished product was worth the extra time.
MODIFICATIONS
This is a pretty straight forward & easy recipe to follow, the longer you marinate the meat the more tender and flavorful it will be. They serve best on a bed of rice & they pair well with my Veggie Stir-Fry or Chinese Chicken Salad. Don't forget, you can always substitute soy sauce for gluten free soy sauce to make this a gluten free dish!
