Korean Short Ribs
Servings: 4 servings
Calories: 577cal
Equipment
- Food processor or blender
Ingredients
- 3 pounds beef short rib strips
Marinade
- ¾ cup soy sauce
- 3 Tablespoons sesame oil
- ¼ cup rice vinegar
- 3 Tablespoons minced garlic
- ¼ cup sliced green onion white ends only
- 1 cup coarsely chopped white onion
- 1 medium pear peeled, cored, coarsely chopped
- ½ cup brown sugar packed
- 3 Tablespoons water
Instructions
- Place all marinade ingredients into a blender or food processor. Process until no chunks remain.
- Place short rib strips into a plastic gallon zip top bag. Add marinade to the bag. Seal the bag and allow to marinate for at least 5 hours or up to overnight.
- Preheat your grill over medium high (about 375 F) until grates are good and hot.TIP - You may find it helpful to oil your grill grates. To do this, grasp a piece of wadded up paper towel with a pair of tongs. Dip the towel in oil (olive or vegetable) and rub the oiled towel across your hot grill grates.
- Remove ribs from the bag, one at a time, and place on the hot grill. Cook for 8-10 minutes then use tongs to flip over. Cook for an additional 8-10 minutes. You may want to flip them every 4-5 minutes.
Notes
- Choose 3 pounds of beef short rib strips at the grocery store. You may also find them named flanken ribs or flanken style.
- Bonus points if you can find Korean pear, but if not, regular pears will do the trick.
- Store any leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Nutrition
Serving: 1serving (1 rib strip) | Calories: 577cal | Carbohydrates: 27g | Protein: 50g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 147mg | Sodium: 980mg | Potassium: 1087mg | Fiber: 2g | Sugar: 20g | Vitamin A: 75IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 6mg
