Serves 6
20 min
Ultimate Korean Short Ribs
Recipe GLPR496380b52804c1
Tender, thinly sliced Korean beef short ribs marinated in a balanced blend of Asian pear, mirin, sake, and soy sauce. The sweet, savory, and umami-rich marinade penetrates the meat, creating a restaurant-quality dish that is naturally dairy-free and keto-friendly. Perfect for grilling, broiling, or pan-searing.
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Ingredients
¼ cup Asian pear, peeled and chopped
¼ cup Yellow onion, chopped
¼ cup Mirin
2 tablespoons Sake
2 tablespoons Tamari or soy sauce
1 1-inch section Fresh ginger, peeled and cut into 1/4-inch-thick coins
2 Garlic cloves, large
1 pound Boneless beef short ribs, cut lengthwise into 1/4-inch-thick slices
Directions
Combine the chopped Asian pear, yellow onion, mirin, sake, and soy sauce in a blender or food processor.
Add the ginger coins and garlic cloves to the blender.
Blend until smooth to create a uniform marinade.
Place the sliced beef short ribs in a large bowl or shallow dish.
Pour the marinade over the meat, ensuring all pieces are well coated.
Cover and refrigerate for at least 2 hours, or up to overnight, for maximum flavor development.
When ready to cook, remove the marinated ribs from the refrigerator and allow them to reach room temperature for about 15 minutes.
Cook the short ribs using your preferred method: grill over high heat for 2-3 minutes per side, broil 4-6 inches from the heat for 3-4 minutes per side, or pan-sear in a hot cast-iron skillet for 2-3 minutes per side, until the internal temperature reaches 145°F and the exterior is caramelized and charred.
