- Prep time 12 hours
- Cook time 10 minutes
- Serves 2 to 4
Want to hear more about Korean-American food? On our new podcast Counterjam—a show that explores culture through food and music—host Peter J. Kim talks instant ramyeun hacks, kimchi-jjigae, cheonggukjang, and more with chef Roy Choi and comedian Margaret Cho—check out the episode here. —Irene Yoo
Test Kitchen Notes
Featured in: My Mother's Korean BBQ Was the One Dish That Made Me Feel American. —The Editors
cross-cut, LA-style short ribs
small Asian pear
1 to 2 tablespoons
rice wine, for tang (optional)
- Soak short ribs in cold water for 10 minutes (this will remove some of the blood from the meat, a common Korean technique).
- While the short ribs are soaking, make your marinade by combining all other ingredients in food processor and pureeing until slightly chunky.
- Rinse the ribs, especially the cut bones to get rid of any bone shards/fragments.
- Massage the marinade into the ribs.
- Cover and refrigerate for at least 12 hours (no more than 2 days). Flip ribs once to ensure marinade permeates both sides.
- Grill ribs on low to medium heat, flipping often to prevent sugars from burning.
- Ribs are done once the meat is a dark brown and some black edges have developed from the sugars caramelizing.