Korean Beef Short Ribs
These Korean Beef Short ribs are sweet, sticky, and perfectly charred. I cooked them for 1-2 minutes on each side and they came out beautifully medium-rare.
Ingredients
- 1 medium Asian pear (or apple; peeled and cored)
- 1 medium onion (quartered)
- 6-8 cloves garlic
- 1 inch ginger (peeled)
- ½ cup soy sauce
- ⅓ cup honey
- 1 tablespoon toasted sesame oil
- 1 teaspoon ground black pepper
- 3 pounds beef short ribs
Instructions
- In a food processor, puree the pear, onions, garlic, and ginger. Transfer to a medium bowl.
- Optional: For a smoother texture, you can strain the pear mixture through a fine-mesh sieve or cheesecloth to remove the pulp.
- Stir in the soy sauce, honey, toasted sesame oil, and ground black pepper.
- Add the beef short ribs and marinade to a large Ziplock bag. Try to remove as much air from the bag as possible, then transfer to the fridge to marinate. I recommend marinating for at least one hour but overnight is the best.
- Heat a greased skillet over medium-high heat. Cook each side for 1-2 minutes until brown and charred on the outside.