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Prep time
12 hours
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Cook time
10 minutes
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Serves
2 to 4
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Ingredients
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2 pounds
cross-cut, LA-style short ribs
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1/2 cup
soy sauce
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1/4 cup
water
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2
cloves garlic
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1/2 teaspoon
sesame seeds
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1/2 teaspoon
sesame oil
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2 tablespoons
sugar
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1/2
small onion
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1/2
small Asian pear
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1/4 teaspoon
pepper
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1 to 2 tablespoons
rice wine, for tang (optional)
Directions
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Soak short ribs in cold water for 10 minutes (this will remove some of the blood from the meat, a common Korean technique).
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While the short ribs are soaking, make your marinade by combining all other ingredients in food processor and pureeing until slightly chunky.
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Rinse the ribs, especially the cut bones to get rid of any bone shards/fragments.
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Massage the marinade into the ribs.
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Cover and refrigerate for at least 12 hours (no more than 2 days). Flip ribs once to ensure marinade permeates both sides.
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Grill ribs on low to medium heat, flipping often to prevent sugars from burning.
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Ribs are done once the meat is a dark brown and some black edges have developed from the sugars caramelizing.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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